Beet Salad Recipe

INGREDIENTS

4 small/medium carrots, halved
4 small/medium beets, greens/stems cuts off
2 celery ribs, chopped
1 avocado, chopped
½ tsp. fresh ginger, minced
1 Tbsp. fresh cilantro, chopped
1 Tbsp. toasted sesame seeds
1 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
salt and pepper

DIRECTIONS

1. Place unpeeled carrots in a pot of boiling water and cook until knife tender, about 10-15 minutes.
2. While the carrots are cooking, do the same with beets. Place unpeeled, whole beets in a pot of boiling water and cook until knife tender, about 30 minutes. Drain both and cool. Once cooled, peel the carrots and beets; cut both into cubes.
3. Transfer the cubed carrots and beets to a large bowl; add the remaining ingredients. Season with salt and pepper. Gently mix and chill in the refrigerator for at least 20 minutes or overnight.

Source : Little Broken

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