Composed Salad With Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
3 medium beets (about 3/4 pound) |
1 1/2 cups very thinly sliced green cabbage |
1 1/2 cups very thinly sliced red cabbage |
1 1/2 cups coarsely shredded carrot |
1 cup thinly sliced peeled cucumber |
1/2 cup thinly sliced red onion |
lemon vinaigrette |
Directions:
1. Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush. Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until tender. Drain; rinse under cold running water. Drain; let cool. Trim off beet stems and roots; rub off skins. Cut the beets into 1/4-inch-wide strips.
2. Arrange beets, cabbage, carrot, cucumber, and onion on a serving platter. Pour Lemon Vinaigrette over salad.
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