Fresh beet and carrot salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Fresh beets, with tops | |
| 8 | Fresh carrots | |
| 1½ | tablespoon | Olive oil |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | tablespoon | Finely chopped beet leaves from tops |
| 3 | Hard boiled eggs, chopped | |
| 1 | tablespoon | Sesame seeds |
Directions
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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