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:

1. Boil whole beets until soft — about 35-40 minutes. Drain, peel and chop into one inch pieces.
2. 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.
3. Chop avocado into one inch pieces.
4. Mince cilantro.
5. Put vegetables and cilantro in bowl.
6. Add lemon juice and salt and pepper.
7. Toss and serve.
8. Enjoy!