Recipe for Beets with Carrots in a Lime Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
6 med Carrots scrubbed
4 med Beets scrubbed
1 med Cucumber peeled, seeded,
and sliced 1/4" thick crescents
----------------- DRESSING ----------------
6 tbl Olive oil
Juice of 2 limes
1/2 bn Cilantro, leaves only chopped
1 x Garlic clove minced
1/2 tsp Coarse salt
1/2 tsp Freshly-ground black pepper
Instructions:
Instructions: 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 15 to 20 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bite-size 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.

This recipe yields 4 to 6 servings.

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