Beet and Carrot Salad

[Guest guest]

with a pinch of spice

 

 

* Exported from MasterCook *

 

Ruby Carrot Salad

 

Recipe By :Delicious

Serving Size : 6 Preparation Time :1:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium fresh beets

or substituted cooked unpickled beets

1 1/2 pounds carrots

1/2 cup grated Spanish onion

1/4 cup dried golden currants

2 tablespoons lemon juice

2 tablespoons champagne vinegar

3 tablespoons extra-virgin olive oil -- or less

1/2 teaspoon honey

1/4 teaspoon coriander

1/4 teaspoon cumin

 

1. Heat oven to 350 degrees. Roast fresh beets in a small baking pan for 35 to

40 minutes. Cool, remove skins and dice. If using canned beets, simply dice.

 

2. Blanch carrots in boiling water. Drain and cool. Coarsely grate the carrots

into a small bowl.

 

3. Combine carrots with onion and currants. Gently toss with the diced beets.

 

4. Whisk together lemon juice, vinegar, olive oil and honey. Add coriander and

cumin. Toss desired amount of dressing gently with carrots. Salt and pepper to

taste.

 

 

Description:

" Spicy carrot and beet salad "

Source:

" June 99 "

 

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Per serving: 147 Calories (kcal); 7g Total Fat; (40% calories from fat); 2g

Protein; 21g Carbohydrate; 0mg Cholesterol; 68mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 2130706543 0 26084 903024 0 5555 0 0 0 0

 

 

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