The second dish which Colleen prepared for the South Arm Seniors’ Kitchen is a simple and colourful salad.

I enjoy this Ecuadorian Vegetable Salad which has a combination of raw lettuce and cooked beets and carrots.

Ingredients

• 5 beets, peeled and quartered
• 8 carrots, peeled and cut into chunks
• 3 green onions, sliced
• 1/2 cup chopped parsley
• 6 large romaine lettuce leaves, thinly sliced
• juice from 2 lemons
• salt and pepper to taste

Source: via Colleen

Serves 6 to 8

Instructions

Boiled carrots in a pot of boiling water. We reserved the water from this step to be used for fava beans soup. Dice when cool.

Boiled beets in another pot until tender. Dice when cool.

Combine the vegetables in a large bowl. Season with lemon juice, salt and pepper to taste.