Fresh beet and carrot salad

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Recipe by: hendra

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Fresh beets, with tops 1 ts Oregano
8 Fresh carrots 1 tb Finely chopped beet leaves
1 1/2 tb Olive oil -from tops
1 ts Lemon juice 3 Hard boiled eggs, chopped
1 ts Basil 1 tb Sesame seeds

Wash beets. Trim bottom of each bulb and cut stems 4 inches from beet bulb
top. Mince beet leaves and reserve. Place beets and carrots on steamer
rack in pot, and steam 20-40 minutes, or until tender when pierced with a
fork. Rinse with cold waer, peel beets and let cool. In large bowl,
combine oil, lemon juice, basil, oregano and chopped beet leaves. Reserve.
When beets and carrots are cool, dice by hand, or shred in food processor.
Add beets, carrots, chopped egg, and sesame seeds to the bowl with the
oil.. Toss until oil is absorbed and everything is coated. Serve at room
temperature or chilled. Serves 4.

Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.