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Bring a medium size saucepan of water to boil. Wash the golden beets and place them in a saucepan and boil for 30 minutes. Drain, let it cool and peel the skin. Then slice the golden beets to about 0.5 cm and set aside.
Cut the tops off the yellow carrots, leaving about 2 cm of green stalk at the end. Peel the yellow carrots. If they are particularly big or thick, cut them into halves or quarters, lengthwise. Bring a wide saucepan of water to the boil. Add the yellow carrots and boil for 8 minutes. Drain, run under cold water to stop the cooking process and set aside to dry on paper towels.
Cut the yellow squash into 8 wedges. Add the squash into the saucepan with the carrots at the last minute for 1 minute. Drain, run under cold water to stop the cooking process and set aside to dry on paper towels.
In a small mixing bowl, add the olive oil, apple cider vinegar, Dijon mustard and honey.
Mix until well combined.
On a flat platter, place the golden beet discs in a S bend shape from top to bottom. Mix up the different sizes. They don’t have to be consistent.
Drizzle some dressing over the golden beets.
Place the carrots randomly on the platter.
Place the yellow squash wedges on the sides in 2 heaps.
Drizzle more dressing over the carrots and squash.
Dip the zucchini flowers into the dressing and place them randomly on top of the salad.
Drizzle more dressing over the whole salad.
Add salt and pepper to taste.
Serve the remaining dressing in a small jug should any of your guests want more.
The whole premise of the salad is to create a yellow salad. Golden beets can be replaced by any beets, yellow carrots can be replaced by purple or normal Dutch carrots and squash can be replaced by courgettes.
You can replace honey with maple syrup to make this recipe vegan.
For a bit of a kick, you can use hot English mustard for the dressing.