Recipe courtesy of Mary Sue Milliken and Susan Feniger

Beets with Carrots in a Lime Vinaigrette

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Mix vegetables in a large bowl along with the cucumber.
  3. 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.
6m Easy 85%
CLASS
Ali Clarke

Beet Reuben

25m Easy 97%
CLASS
22m Easy 99%
CLASS

22m Easy 97%
CLASS
32m Easy 100%
CLASS
2m Easy 95%
CLASS