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Title: Fresh Beet & Carrot Salad
Categories: Salad Vegetable Eggs
Yield: 1 Servings

8 Fresh beets, with tops
8 Fresh carrots
1 1/2tbOlive oil
1tsLemon juice
1tsBasil
1tsOregano
1tbFinely chopped beet leaves from tops
3 Hard boiled eggs, chopped
1tbSesame 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.

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