• Fresh Beet And Carrot Salad

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    • 8 x Fresh beets, with tops
    • 8 x Fresh carrots
    • 1 1/2 Tbsp. Extra virgin olive oil
    • 1 tsp Lemon juice
    • 1 tsp Basil
    • 1 tsp Oregano
    • 1 Tbsp. Finely minced beet leaves from tops
    • 3 x Hard boiled Large eggs, minced
    • 1 Tbsp. Sesame seeds


    1. 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 min, or possibly till tender when pierced with a fork. Rinse with cool waer, peel beets and let cold. In large bowl, combine oil, lemon juice, basil, oregano and minced beet leaves. Reserve. When beets and carrots are cold, dice by hand, or possibly shred in food processor. Add in beets, carrots, minced egg, and sesame seeds to the bowl with the oil.. Toss till oil is absorbed and everything is coated. Serve at room temperature or possibly chilled.
    2. Serves 4.

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