| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 medium carrots, scrubbed
- 4 medium beets, scrubbed
- 1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
- Dressing
- 6 tablespoons olive oil
- Juice of 2 limes
- 1/2 bunch cilantro, leaves only, chopped
- 1 garlic clove, minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
Instructions
- Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
- Mix vegetables in a large bowl along with the cucumber.
- Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 183 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 245 mg |
Reviews
This was incredible – I was amazed that the flavours and textures all came together so well (I made it sans cilantro because I’m not a fan of it). I’m definitely adding this to my recipe box. Thanks!
Anyone who has read all the 100 recipes for beets, congratuation.
Have this recipe at an outside BBQ party and mix the sauce with the beets just as you are serving. A great margerita and Chili Rellenos plus these beets…try and ENJOY.