Beets with Carrots in a Lime Vinaigrette Recipe

Name: Beets with Carrots in a Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium carrots, scrubbed; 4 medium beets, scrubbed; 1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents; Dressing; 6 tablespoons olive oil; Juice of 2 limes; 1/2 bunch cilantro, leaves only, chopped; 1 garlic clove, minced; 1/2 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin

Servings: persons

6 medium carrots, scrubbed
4 medium beets, scrubbed
1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
Dressing
6 tablespoons olive oil
Juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
1 garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

1
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 1520 minutes for the beets.
2
Remove carrots and beets and let sit at room temperature until cooled.
3
Peel beets and cut into bitesize slices.
4
Cut carrots on the diagonal.
5
Mix vegetables in a large bowl along with the cucumber.
6
Combine the dressing ingredients in a small bowl.
7
Pour the dressing over the vegetables and toss to coat.
8
Chill the salad until ready to serve.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium carrots, scrubbed, 4 medium beets, scrubbed, 1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents, Dressing, and more.

Yes, Beets with Carrots in a Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beets with Carrots in a Lime Vinaigrette

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