Beet Carrot Cherry Salad
Ingredients
- 3 medium-size beets (canned or cooked)
- 1 large carrot, peeled
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup Chukar® Dried Cherries, any variety
- 2 teaspoons minced cilantro
Directions
With a small sharp knife, peel beets. Cut into quarters and grate with the grating disk of a food processor. Wrap in paper towels and refrigerate while preparing the rest of the salad. Cut the carrot into chunks and grate with the grating disk of the food processor. Put the lemon juice, honey and salt into small jar, cover and shake to blend. Add the olive oil and shake again until emulsified. Combine the beets, carrots, dressing, dried cherries and cilantro. Serve immediately.
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