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.