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 :
Fiber, potassium, calcium, iron, folic acid
beta-carotene, biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6 and vitamin C
vitamin k, molybdenum, pantothenic acid, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin and vitamin B1
Ready to make it yourself?
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
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!