• Start by making the pickles: combine all the ingredients except the beets in a small saucepan and bring to medium heat until the sugar dissolves (about 1 minute after boiling). Remove from heat and set aside. Cut the beets into thin slices and place in an airtight container. Add the warm liquid and let stand without lid for one hour. Seal the jar and refrigerate until use. You can save the remaining pickles in the refrigerator for up to one week.
• Prepare the vinaigrette by putting all ingredients in a small bowl. Mix well until you have a smooth consistency. Taste and adjust the seasoning if necessary and place in a large airtight jar.
• Wash the lettuce and mizuna and place them in the jar after the vinaigrette. Add a layer of pickled beets (approx. 20 thin slices), another layer of lettuce or mizuna and end with the zucchini noodles. Before sealing the jar, add parsley and chopped coriander.
• Your salad is ready. Shake the jar before eating so that the vinaigrette is mixed with the rest of the ingredients.
• Serve with ...

Stuffed Chard

• In a large saucepan of boiling water, put the chard leaves, add a pinch of salt and cook for 10 minutes or until the stems are soft. Remove the chard leaves and drain well. Gently open each leaf and put a bit of cooked rice in the middle of it. Fold from the sides, covering the rice then close with the tip of the leaf and turn toward the stem. Repeat until all the leaves are stuffed with rice.