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Spring Time Vegetable Tray Recipe
|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|
Serving size: Complete recipe
Calories 4431 Calories from Fat 3473
% Daily Value*
Total Fat 402 g619%
Saturated Fat 36.4 g182.2%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 765.4 mg31.9%
Total Carbohydrates 220 g73.4%
Dietary Fiber 108.1 g432.2%
Sugars 80.1 g
Protein 40 g79.5%
Vitamin A 1568.2% Vitamin C 304%
Calcium 53.6% Iron 87.2%
*Based on a 2000 Calorie diet
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.