Title: Fresh Beet & Carrot Salad
Categories: Salad Vegetable Eggs
Yield: 1 Servings
| 8 | | Fresh beets, with tops |
| 8 | | Fresh carrots |
| 1 1/2 | tb | Olive oil |
| 1 | ts | Lemon juice |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1 | tb | Finely chopped beet leaves from tops |
| 3 | | Hard boiled eggs, chopped |
| 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.