Fresh beet and carrot salad
Yield: 4 servings
Ingredients:
- 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
Instructions:
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.
