Beets With Carrots In A Lime Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot01 | 4 | Servings |
INGREDIENTS
| 6 | Carrots, scrubbed | |
| 4 | Beets, scrubbed | |
| 1 | Cucumber, peeled seeded | |
| And sliced 1/4" thick | ||
| crescents | ||
| === DRESSING === | ||
| 6 | T | Olive oil |
| Juice of 2 limes | ||
| 1/2 | Cilantro, leaves only | |
| chopped | ||
| 1 | Garlic clove, minced | |
| 1/2 | t | Coarse salt |
| 1/2 | t | Freshly-ground black pepper |
| 1/2 | t | Ground cumin |
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. 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 - http://www.foodtv.com 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 186
Total Fat: 21.1g
Cholesterol: 0mg
Sodium: 533mg
Potassium: 538.7mg
Carbohydrates: 13g
Fiber: 5.1g
Sugar: 5.3g
Protein: 3.5g