Beet Salad

Ingredients:

 

  • 4 small/medium carrots, halved
  • 4 small/medium beets, greens/stems cuts off
  • 2 celery ribs, chopped
  • 1 avocado, chopped
  • ½ tsp. fresh ginger, minced
  • 1 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. toasted sesame seeds
  • 1 tsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • salt and pepper

Cooking Instructions:

  1. Place unpeeled carrots in a pot of boiling water and cook until knife tender, about 10-15 minutes.
  2. While the carrots are cooking, do the same with beets. Place unpeeled, whole beets in a pot of boiling water and cook until knife tender, about 30 minutes. Drain both and cool. Once cooled, peel the carrots and beets; cut both into cubes.
  3. Transfer the cubed carrots and beets to a large bowl; add the remaining ingredients. Season with salt and pepper. Gently mix and chill in the refrigerator for at least 20 minutes or overnight.

Source : Little Broken

Special Offer for YOU!!

Comments are closed.