Beets and Carrots in a Lime Vinaigrette

I've never really been a big fan of beets, but I decided to give them a try again by making them at home. We saved our beets from the last time we got them from the farm, and I got more today so I was able to use a lot of them! I discovered once I cut into them that today's beets were actually striped, which I think is pretty cool. I wish I had taken a photo of them cut open. I'll do so if we ever get them again! I think they might have been chiogga ("candy-striped") beets, but I'm not sure. Anyone know if there are other varieties of striped beets?

Anyway, here's the recipe I made tonight (we're going to have it as a side dish tomorrow for dinner, but I was afraid that it might not look as pretty by then because of the beet juice...):

Beets and Carrots in a Lime Vinaigrette (Red Fire Farm)

INGREDIENTS:

- 2 medium beets, peeled and cubed
- 2 medium carrots, sliced diagonally
- 1 medium cucumber, cubed
- 6 Tbs veggie oil
- 3 Tbs lime juice
- 2 Tbs chopped cilantro or dill
- 1 garlic clove, minced
- salt to taste

PREPARATION:

1. Steam beets and carrots separately until tender.*
2. Combine dressing ingredients (they suggested that a jar works well because you can put the lid on and shake it all up.)
3. Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.

Before adding the dressing:

All finished!

* As you can see below, I like to steam my veggies in a pot with a steam basket. I found this great silicone one that molds to the shape of just about any pot - you can probably find it at most housewares stores. (you can also steam veggies in the microwave - put just a little water in the bottom of a bowl and cover with plastic wrap. I'm guessing that this way is not as nutritious, but I don't really know for sure... and I do this when making frozen veggies)

Finally, here are a bunch of other recipes I considered making before selecting this one:

• Roasted Beet Salad (Claire Robinson)
• Beet Green Gratin (Alton Brown)
• Roasted Beet Salad with Cocoa Vinaigrette (Paula Deen)
• Beet Salad with Watercress Drizzle (Ellie Krieger)
• Beet and Goat Cheese Arugula Salad (Giada De Laurentiis)
• Beet-Orange Salad (Food Network Magazine)

Oh, and if we ever get golden beets, I want to make this recipe!