- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
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.
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