Beets With Carrots In A Lime Vinaigrette

Recipe Ingredients

6 cups	660g / 23oz	Carrots - scrubbed (medium)
4 cups	948ml	Beets - scrubbed (medium)
1 cup	237ml	Cucumber - peeled, seeded, (medium)
		And sliced 1/4" thick crescents
		Dressing
6 tablespoons	90ml	Olive oil
		Juice of 2 limes
1/2		Cilantro, leaves only - chopped
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground cumin

Recipe 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 15 to 20 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bite-size 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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E03 broadcast 01-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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