My local market has a darn good deli, and their “Kaleidoscope Salad” was always one of my top choices when I was craving something fresh.
Since their version is loaded with raw garlic (garlic = unhappy tummy), I decided to make my own at home, and switch up the zest and herbs too.
Tender golden beets, carrots, and English cucumber are tossed in a zingy dressing composed of extra virgin olive oil, fresh lemon juice, finely minced ginger, cracked black pepper, and pink sea salt.
Fold in a sprankle of Italian parsley then you’re set!
Enjoy chilled, after the flavors have had a chance to mix and mingle for a bit.
P.S. Not a fan of beets? Have you tried the golden variety?? They’re much more mellow than their red cousins. Plus, you won’t potentially freak out when you use the bathroom. If you know, you know.
P.P.S. The original recipe calls for lime juice and cilantro, which is also tasty, so choose which ever variety floats your boat! And now that I think about it, fresh squeezed orange juice would be reallly scrumptious too!
Golden Beets with Gingery Carrots & Cucumber
Ingredients
- 4 medium-small golden beets
- 1 1/4 cups carrots, sliced on the diagonal 3/4" thick (I used 2 medium sized carrots)
- 1 cup sliced english cucumber (half rounds), skin and seeds intact
Dressing
- 1 tablespoon extra virgin olive oil
- 2 to 3 teaspoons fresh lemon juice (or lime juice)
- 1/2 teaspoon finely minced fresh ginger, or to taste
- Pink sea salt, to taste
- Fresh cracked black pepper, to taste
- 2 teaspoons Italian parsley (or cilantro), finely chopped
Instructions
- Scrub the beets clean and place in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until easily pierced with a knife, about 30 minutes. Allow beets to cool slightly, then slip off skins under cool running water. Remove root and stem ends and cut into 1-inch wedges.
- Place the carrots in the steamer basket over boiling water. Cover with a loose-fitting lid and cook until crisp tender, about 3 minutes—I prefer mine lightly cooked.
- Meanwhile, combine the olive oil, lemon juice, ginger, black pepper, and salt in a medium bowl. Set aside.
- Add the cooked beets and carrots into the dressing bowl along with the cucumber and parsley. Gently toss, then refrigerate before serving.