Fresh Beet & Carrot Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 each: Fresh beets, with tops
8 each: Fresh carrots,
1 1/2 tbsp: Olive oil,
1 tsp: Lemon juice,
1 tsp: Basil,
1 tsp: Oregano,
1 tbsp: Finely chopped beet leaves from tops,
3 each: Hard boiled eggs, chopped
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp