Easy Lime Vinaigrette
Kale and Apples over polenta

Beets and Carrots in Lime Vinaigrette from Red Fire Farm

Beet and Carrot Salad
  
This recipe is as delightful in the heat of summer as it is in the dead of winter.  Fresh local roots from Red Fire Farm make it special.

  • 2 medium beets, roasted, peeled and chopped
  • 2 medium carrots, sliced in rings
  • 1 medium cucumber, cubed
  • 1 recipe Easy Lime Vinaigrette

Put the veggies in a bowl and toss with dressing. Chill for at least and hour, overnight is best.  Serve on it's own or over a bed of hearty protein filled quinoa or millet.

beet and carrot salad with lime vinaigrette

More recipes inspired by Red Fire Farm:

Photo Credit: Julie Cecchini

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)