D’nis made two versions of Beets and Carrots Salad in the South Arm Community Kitchen.

The first Beets and Carrots Salad is dressed with the Homemade Mayonnaise. They are sweeter and creamer than the next Beets and Carrots Salad.

The second Beets and Carrots Salad is dressed with key lime juice and olive oil. This has a sharper tangy flavour.

Ingredients

• Beets
• Carrots
• Cilantro, roughly chopped
• Red Onion, finely chopped or substitute with green onion
• Lime or lemon juice and Olive oil or Mayonnaise
• salt and pepper to taste

Source: D’nis

Instructions

Cook beets skin on until tender. Cool, peel and cut into small pieces.

Peel and dice carrots and boil until tender. Drain.

Combine beets, carrots, red onions and cilantro in a large bowl. Dress with the homemade mayonnaise to taste. You may add cook potatoes or hard boil eggs in this salad. Refrigerate until ready to serve.

For the second salad, dress with olive oil, lime juice and salt and pepper to taste.