Get out your spiral vegetable slicer and create a colorful meal. In minutes you can be eating this beautiful creation.
You need: 1 sweet potato 1 zucchini 1 beet fresh parsley mint cilantro and toasted pine nuts.
Using your spiral slicer, cut the potato, zucchini and beet. I left the zucchini and beet raw. I blanched the sweet potato for about 4 minutes, then strained and ran cold water over to stop the cooking process. I did this to keep the potato from turning brown, it also tastes better.
In a bowl add your vegetables and herbs, then drizzle with extra virgin olive oil, champagne vinegar and add salt & pepper. Toss gently: if you over work it, the red beets will muddle the color. Garnish with toasted pine nuts. If I could eat cheese at the moment I would have added feta or ricotta salata cheese to the salad.
I served mine with grilled sole that was seasoned with lemon rosemary salt. Very satisfying: just tastes fresh and healthy.