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Spring Time Vegetable Tray

Chef.Foodie's picture
Ingredients
  Salad oil 1 Cup (16 tbs)
  Tarragon vinegar 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Chopped fresh tarragon/1 teaspoon dry tarragon 2 Teaspoon
  Small beets 1 Pound
  Carrots 1 Pound
  Cucumbers 2 Medium
  Ripe avocados 3 Large
Directions

In a bowl, stir together oil, vinegar, sugar, and tarragon; season to taste with salt and pepper.
Set aside.
Cut off and discard beet tops, leaving 1 to 2 inches attached to crown.
Scrub beets well, but do not peel.
Place beets in a 3-quart pan and cover with water.
Bring to a boil over high heat; cover, reduce heat, and boil gently until tender throughout when pierced (20 to 25 minutes).
Drain and let cool.
Insert shredding disc.
Shred carrots; transfer to a bowl and toss with 6 tablespoons of the dressing.
Prepare and shred beets.
Transfer to a bowl and toss with 6 tablespoons of the dressing.
Cover beets and carrots and refrigerate for at least 4 hours or until next day.
To assemble salad, insert slicing disc.
Peel cucumbers, then slice.
Pit and peel avocados, then slice with a knife.
Arrange avocados, cucumbers, carrots, and beets in separate rows on a large rimmed tray or platter.
Stir remaining dressing; drizzle evenly over avocados and cucumbers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Spring
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
260 Minutes

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