Raw Beet and Summer Squash Salad

In our community house, we sometimes all cook at the same time. This results in glorious impromptu dinner parties and the occasional epic brunch. While biking back from work, I stopped at the East Liberty farmer's market (one of the best in the city, I think!). I picked up some heirloom beets and yellow squash from One Woman Farm. Nick chopped vegetables while I made dressing. Laura and Brittany were cooking over the stove. Linda contributed some delicous wine and Twilly did Twilly-like things. Laura's friend joined us and made some delicious fruit compote to go over vanilla ice cream. Overall, it was a successful night!

1 bunch beets with greens

1 medium yellow squash
2 cloves garlics, minced
3 sprigs fresh thyme
2 sprigs fresh oregano
1 lemon, zested and juiced
1 lime, zested and juiced
2 tbsp apple cider vinegar
3 tbsp dijon mustard
2 tbsp maple syrup
1/4 cup extra virgin olive oil

Wash the beets well. Don't worry about peeling them if they are fresh. The skins are thin if the beets are younger. Chop the beet root into small cubes. You can eat the stems but I left them out here. Chop the beet greens thinly. Cut the zucchini, skin and all, into small cubes. Sprinkle the vegetables with some salt in a large bowl. Set aside while making dressing.
For the dressing:
In a mason jar, add the thyme and oregano leaves. Add the garlic, lemon juice, lime juice, vinegar, and dijon mustard. Add salt and fresh ground black pepper to taste. Shake well. Then add the olive oil and shake even more! Add more of each seasoning as desired. Pour over the salad and let sit for at least 15 minutes before serving. Garnish with extra thyme and plenty of black pepper.