PCC Kaleidoscope Salad

PCC Kaleidoscope Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
Cook Skill:

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon minced garlic
  • Salt and pepper, to taste
  • 3 to 4 golden beets
  • 3 carrots, scrubbed and cut into wedges
  • 1 cucumber - peeled, seeded and cut into wedges
  • 1 tablespoon chopped fresh cilantro

Directions

To make dressing, combine olive oil, lime juice, garlic, salt and pepper in a small bowl; set aside.

Scrub beets clean and place in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until easily pierced with a knife, about 30 minutes. Allow beets to cool slightly then slip off skins under cool running water. Remove root and stem ends and cut into 1-inch wedges.

Place carrots in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until tender, 5 to 7 minutes. Drain and cool.

Toss dressing, beets, carrots, cucumbers and cilantro together in a bowl.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member