Ensalada de Zanahoria y Remolacha Recipe (Carrot and Beet Salad)
Ingredients
- 3 carrots peeled and sliced
- 3 beets
- ½ small white onion thinly sliced
- 3 tablespoons chopped cilantro
- 4 tablespoons olive oil
- 2 tablespoon white vinegar
- Juice of 1 lime
- ¼ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Put the beets in a pot, cover with water and season with salt. Bring to a boil over high heat and cook until tender, about 20 minutes. When the beets are cool enough to handle. Peel and slice them.
- Meanwhile, put the sliced carrots in a pot with water. Bring to a boil over high heat and cook until soft, about 20 minutes.
- Arrange all the vegetables in a serving dish and add the chopped cilantro. In a small bowl mix olive oil, vinegar, lime, cumin, salt and pepper. Add the dressing to the vegetables.
- Serve cold or at room temperature.
Nutrition
Calories: 176kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 81mgPotassium: 370mgFiber: 3gSugar: 7gVitamin A: 7685IUVitamin C: 7mgCalcium: 30mgIron: 1mg
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