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Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

Erica Dinho
5 from 4 votes
Course Salad
Cuisine Colombian
Servings 4 servings

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.
  • 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.
Keyword Colombian Food, Colombian recipes
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