In two small separate pots boil the red and golden beetroots on medium heat for 20-45 mins (or until they can be easily pierced through with a fork). Let the beetroots cool, peel the skin and cut them in slices or quarters. Set aside.
Using a vegetable peeler cut long, thin ribbons of zucchini.
Heat a skillet over low-medium heat. Add two teaspoons of olive oil and sliced garlic cloves.
Toss in the zucchini ribbons and sauté for few minutes until they become soft. Remove from the pan and place on the paper towel.
Into the same pan add roughy chopped beet greens (or Swiss chard) and sauté for few minutes. Remove from the heat and set aside.
Roughly chop or tear the parsley leaves and dill.
Arrange the zucchini roses. Take one long zucchini ribbon and roll it on itself very tightly. That’s the core of the rose. Take another slice and keep rolling. Set zucchini roses aside.
Start assembling the salad by placing the beet greens in the middle of your serving bowl or platter, top them with prepared zucchini roses, then scatter around beetroot slices. Top with cooked garlic, parsley and dill. Finally drizzle with Okanagan Caesar dressing and season with salt and pepper to taste.