Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Beets

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Boiled Beets

Recipe courtesy of Food Network Kitchen

Roasted Beets With Feta

Recipe courtesy of Food Network Kitchen

Beet-Carrot-Apple Juice

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories