Recipe - Beets With Carrots In A Lime Vinaigrette

6 md Carrots; scrubbed
4 md Beets; scrubbed
1 md Cucumber; peeled, seeded,
And cut or sliced up 1/4" thick
crescents
=== DRESSING ===
6 tablespoon Olive oil
Juice of 2 limes
One half bn Cilantro; leaves only,
chopped
1 Garlic clove; minced
One half teaspoon Coarse salt
One half teaspoon Freshlyground black pepper
One half teaspoon Ground cumin

Using a steamer basket over mediumboiling salted water, lightly
steam the carrots and beets until tender and cooked through, about 12
minutes for the carrots and 15 to 20 minutes for the beets. Remove
carrots and beets and let sit at room temperature until cooled. Peel
beets and cut into bitesize slices. Cut carrots on the diagonal. Mix
vegetables in a large bowl along with the cucumber. Combine the
dressing ingredients in a small bowl. Pour the dressing over the
vegetables and toss to coat. Chill the salad until ready to serve.
This recipe yields 4 to 6