Beet, Carrot and Black Bean Salad

Name: Beet, Carrot and Black Bean Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 6 small unpeeled yellow beets, scrubbed clean; 4 carrots, peeled; 2 small shallots, peeled and quartered; 2 cloves unpeeled garlic, crushed; 3 tbsp (45 ml) olive oil; 4 tsp (20 ml) honey; 1 can (19 oz/540 ml) black beans, rinsed and drained; 3 tbsp (45 ml) dried apricots, julienned; 2 tbsp (30 ml) lime juice; 1 tsp (5 ml) chili powder; Salt and pepper

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Preparation 30 min
Cooking 10 min
Servings 6

Featured in RICARDO Magazine FALL 2015 (p. 112)

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 6 small unpeeled yellow beets, scrubbed clean
- 4 carrots, peeled
- 2 small shallots, peeled and quartered
- 2 cloves unpeeled garlic, crushed
- 3 tbsp (45 ml) olive oil
- 4 tsp (20 ml) honey
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- 3 tbsp (45 ml) dried apricots, julienned
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) chili powder
- Salt and pepper

Preparation

- With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- With a mandolin, thinly slice the beets into rounds and the carrots into ribbons. Place on the prepared sheet. Add the shallots and garlic. Drizzle with 2 tbsp (30 ml) of the olive oil and 1 tbsp (15 ml) of the honey. Season with salt and pepper and toss well.
- Roast in the oven for about 10 minutes or until the vegetables begin to blacken, stirring them midway through cooking. Let cool.
- Meanwhile, in a bowl, combine the beans, apricots, lime juice and chili powder with the remaining oil (1 tbsp/15 ml) and the remaining honey (1 tsp/5 ml).
- On a serving platter, arrange the bean mixture and the roasted vegetables.

Beet, Carrot and Black Bean Salad

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Ingredients

Preparation

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