carrot, beet, avocado salad
04Apr11
This recipe has roots (ha!) from three places… Firstly, a vegan family member requested a recipe that features beets. Secondly, I had pounds and pounds of carrots from my organic veggie boxes the past two weeks. Thirdly, this salad was inspired by a salad we had at our friend’s house awhile back (sorry — I don’t know where the original recipe came from!). The lemon and cilantro add a fresh, acidic quality to the sweetness and earthiness of the carrots and beets and the creaminess of the avocado.
Carrot, Beet, Avocado Salad
Ingredients:
- 2 cups carrots, sliced in 1 inch pieces and braised
- 4 medium-sized beets, boiled, peeled and sliced in 1 inch pieces
- 2 avocados, chopped in 1 inch pieces
- 1/4 cup chopped cilantro
- Juice of one large lemon
- Salt & Pepper
Instructions:
- Boil whole beets until soft — about 35-40 minutes. Drain, peel and chop into one inch pieces.
- Put one cup of water in a medium saucepan to boil. Peel and chop carrots into one inch pieces. Braise in water until soft but still a little firm — about 15-20 minutes. Drain.
- Chop avocado into one inch pieces.
- Mince cilantro.
- Put vegetables and cilantro in bowl.
- Add lemon juice and salt and pepper.
- Toss and serve.
- Enjoy!
Filed under: Salads, Vegan | 2 Comments
Tags: avocado, beets, carrots, cilantro, salad, vegan
Looks yummy.
This is an awesome salad- easy, colorful, tasty, and full of nutrients!