PCC Kaleidoscope Salad

Serves: 4 to 6

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Eat a rainbow! A colorful diet offers a wide variety of antioxidants for fighting free radicals. Studies show improvements in health are cumulative after a period of time, so eat a rainbow regularly!

Ingredients

Preparation

To make dressing, combine olive oil, lime juice, garlic, salt and pepper in a small bowl; set aside.

Scrub beets clean and place in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until easily pierced with a fork, about 30 minutes. Allow the beets to cool slightly then slip off skins under cool running water. Remove root and stem ends and cut into 1-inch wedges.

Place carrots in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until tender, 5 to 7 minutes. Drain and cool.

Toss dressing, beets, carrots, cucumber and cilantro together in a bowl.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: carrots, cucumbers, golden beets

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