A Salad of Carrot Thinnings

1. 1

   Wipe the carrots and remove their stems.

2. 2

   Dont peel the beets, but cut off any thick stems or tails.

3. 3

   Put a shallow layer of water in a large, wide pan, add the beets, cover, and steam for ten minutes, then add the carrots.

4. 4

   Remove the beets and carrots when they are tender.

5. 5

   Peel the beets and cut into thin strips, somewhat similar in thickness to the carrots.

6. 6

   Make the dressing by dissolving a good pinch of sea salt in the red wine vinegar, then whisking in the chopped garlic, lemon juice, and olive oil.

7. 7

   Add black pepper and toss gently with the beet strips and carrots.

8. 8

   Add the cilantro leaves and toss again.

9. 9

   Serve warm or at room temperature.

No additional tips available.