Kaleidoscope Salad

Those of you in the Seattle can go to your local PCC Market and get this salad to go.  Fortunately for us out-of-towners, PCC graciously shares its recipes.  Here's what it looked like when I made it at home:

The major nutritional benefits of the main ingredients :

 

Golden Beets

 
 

Fiber, potassium, calcium, iron, folic acid

more here

Carrots

beta-carotene, biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6 and vitamin C

more here

Cucumbers

vitamin k, molybdenum, pantothenic acid, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin and vitamin B1

more here

 

Ready to make it yourself?

Ingredients

2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon minced garlic
Salt and pepper, to taste
3 to 4 golden beets
3 carrots, scrubbed and cut into wedges
1 cucumber - peeled, seeded and cut into wedges (I didn't peel mine, as you can see)
1 tablespoon chopped fresh cilantro
 

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 knife, about 30 minutes. (Mine took longer; about 45 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 carrots in a steamer basket over boiling water. Cover with a loose-fitting lid and cook until tender, 5 to 7 minutes. (7 minutes was too much; try 4 and go from there.) Drain and cool.

Toss dressing, beets, carrots, cucumbers and cilantro together in a bowl.  I think the flavours improve after it sits for a few hours.

Thanks, PCC Markets!