Beets with Carrots in a Lime Vinaigrette Recipe

Free Recipe Beets with Carrots in a Lime Vinaigrette

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Beets with Carrots in a Lime Vinaigrette Recipe

6 md Carrots; scrubbed
4 md Beets; scrubbed
1 md Cucumber; peeled, seeded,
And sliced 1/4 thick
-crescents
=== DRESSING ===
6 tb Olive oil
Juice of 2 limes
1/2 bn Cilantro; leaves only,
-chopped
1 Garlic clove; minced
1/2 ts Coarse salt
1/2 ts Freshly-ground black pepper
1/2 ts Ground cumin

Beets with Carrots in a Lime Vinaigrette Preparation

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. Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-09-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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