CARROT & BEET SALAD
4 medium carrots, peeled and diced
4 medium beets, peeled and diced
Small bunch cilantro, washed and finely chopped
Dressing:
1 tbsp. lemon juice
¼ cup rice wine vinegar
¼ cup olive oil
½ tsp. ground cumin
Salt and coarse grind black pepper to taste
Steam carrots and beets until tender, about 10 minutes. Allow to cool, and then place in bowl. Add cilantro.
Make dressing by combining ingredients, then pour into bowl and mix. Allow to marinate in the refrigerator for at least an hour before serving.
Serves 6-8
From Siren’s Feast, An Edible Odyssey
Visit www.sirensfeast.com
for more information. Siren’s Feast: An Edible Odyssey is available at www.amazon.com
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