Ecuadorian Vegetable Salad

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.


  • 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


Ecuadorian-Vegetarian-Salad-3Boiled carrots in a pot of boiling water. We reserved the water from this step to be used for fava beans soup.

Dice when cool.

Ecuadorian-Vegetarian-Salad-4Boiled beets in another pot until tender. Dice when cool.
Ecuadorian-Vegetarian-Salad-8Combine the vegetables in a large bowl.

Season with lemon juice, salt and pepper to taste.

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