Title: Fresh beet & carrot salad
 Categories: Salads, Vegetables, Eggs
      Yield: 1 Servings
 
      8 ea Fresh beets, with tops
      8 ea 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 ea 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