Root Vegetables Salad

This is one bright salad, full of color and nutrients. It has a great dressing that’s herby, garlicy and not for the faint hearted. This is one of those dishes that taste better after staying in the fridge for a few hours. And it’s best served at room temperature.

A variation on the Roots Vegetables Salad, using green beans instead of potatoes

In my house, this salad is always made for large dinner or lunch parties. To avoid the strong garlic taste, replace fresh garlic with roasted garlic.

Serving Ideas: This salad is a masterpiece on any dining table. You can substitute any of the root vegetables by any kind of beans such as green beans or white northern beans.

Serving Size: 6-8 person

Ingredients:
3 small beets
3 small potatoes
3 medium carrots
1/4 cup olive oil
2 crushed cloves of garlic
1/4 cup chopped cilantro or parsley
1/2 lime cut into two wedges
Salt, pepper, & cumin to taste
Optional: Red chili flakes

Directions:
~ Over high heat and in three different saucepans, cover the washed roots with water and bring them to a boil.
~ Lower the heat and let them boil over low heat until they’re ready. To check if cooked, cut with a knife through the thicket vegetable. Remove from heat and let them cool down.
~ Drain and peel each vegetable, cut into 1′ cube size and set aside in three different bowls.
~ Make the dressing: mix garlic with salt, pepper & cumin. Add red chili flakes to taste. Add lime and whisk. Add olive oil and mix well. Taste to adjust spices.
~ Mix each vegetable with a third of dressing well.
~ Serve on different platter for each vegetable or use a glass bowl and layer the three different vegetables on top of each other.
~ If using a glass bowl, you can also mix all three vegatables together at the table. The color from the beet will quickly stain the other vegetables.

~ Bel Hana ~