Beets With Carrots In A Lime Vinaigrette Food

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.

RAW BEET, CARROT & APPLE SALAD WITH GINGER LIME DRESSING

Steps:

• In a large bowl, combine the grated beets, carrots, and apple.
• Toss in the lime juice and grated ginger, and refrigerate until ready to serve.

SHREDDED BEET SALAD WITH CARROT, APPLE, AND WALNUTS

Steps:

• Wash and peel the beets and carrots, then core the apple.
• Using a box grater, shred the beets, apple, and carrots into a bowl.
• Mix together with a pinch of salt.
• Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
• Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
• When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!

BEETS WITH CARROTS IN A LIME VINAIGRETTE

Steps:

• Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
• Mix vegetables in a large bowl along with the cucumber.
• Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE

Steps:

• Make the Beet Vinaigrette:
• Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
• Make the Herby Coconut Yogurt:
• Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
• Grill the carrots and make the dish:
• Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
• Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.