Baby Carrot And Beet Salad - cooking recipe

Ingredients

2 lb baby carrots, trimmed
1 lb beet, coarsely grated, excess water squeezed out
1/3 cup yogurt
1 tsp ground cumin
1 tbsp finely chopped fresh mint leaves
2 tbsp orange juice
1 tbsp olive oil

Preparation

Boil, steam or microwave carrots until tender. Rinse under cold water until cool then drain. Transfer to a serving platter along with grated beets.
Combine yogurt, cumin, mint, orange juice and oil in a small bowl then drizzle over vegetables to serve. Season.