Spring Time Vegetable Tray
|Salad oil||1 Cup (16 tbs)|
|Tarragon vinegar||1⁄2 Cup (8 tbs)|
|Chopped fresh tarragon/1 teaspoon dry tarragon||2 Teaspoon|
|Small beets||1 Pound|
|Ripe avocados||3 Large|
In a bowl, stir together oil, vinegar, sugar, and tarragon; season to taste with salt and pepper.
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.