Ensalada de Zanahoria y Remolacha Recipe (Carrot and Beet Salad)

SalaOne of my mom's favorite side dishes is this Ensalada de Zanahoria y Remolacha. This is a very simple salad and very popular in Colombian homes and restaurants. My mom served it at least twice a week for lunch but I didn't like it when I was a kid. A month ago I got an

📝 Ingredients

• 3 carrots (peeled and sliced)
• 3 beets
• 1/2 small white onion (thinly sliced)
• 3 tablespoons chopped cilantro
• 4 tablespoons olive oil
• 2 tablespoon white vinegar
• Juice of 1 lime
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Put the beets in a pot, cover with water and season with salt. Bring to a boil over high heat and cook until tender, about 20 minutes. When the beets are cool enough to handle. Peel and slice them.
2. 2Meanwhile, put the sliced carrots in a pot with water. Bring to a boil over high heat and cook until soft, about 20 minutes.
3. 3Arrange all the vegetables in a serving dish and add the chopped cilantro. In a small bowl mix olive oil, vinegar, lime, cumin, salt and pepper. Add the dressing to the vegetables.
4. 4Serve cold or at room temperature.