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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees. Wrap quartered beets in foil, pinching together the corners, and place on a baking sheet. Roast for 35 minutes until fork tender. Once cool, peel off the beet skin and discard it.
Step 2
Using a spiralizer on the ribbon cut blade or a vegetable peeler, create long strips of thinly sliced zucchini.
Step 3
Toss the zucchini together with tomatoes and arrange on a plate. Top with cooked quartered beets.
Step 4
In a blender, add basil, shallot, olive oil, water, red wine vinegar and salt. Blend until smooth.
Step 5
Pour about half of the basil vinaigrette over the salad, adjusting to taste. Garnish with fresh basil and serve immediately.
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