Fresh Beet And Carrot Salad
Description
This Mediterranean salad features Beets, with tops 1 teaspoon Oregano, Carrots 1 tablespoon Finely chopped beet leaves, Olive oil -from tops, Lemon juice 3 Hard boiled eggs. It delivers bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Wash beets.
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Trim bottom of each bulb and cut stems 4 inches from beet bulb top.
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Mince beet leaves and reserve.
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Place beets and carrots on steamer rack in pot, and steam 20-40 minutes, or until tender when pierced with a fork.
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Rinse with cold waer, peel beets and let cool.
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In large bowl, combine oil, lemon juice, basil, oregano and chopped beet leaves.
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Reserve.
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When beets and carrots are cool, dice by hand, or shred in food processor.
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Add beets, carrots, chopped egg, and sesame seeds to the bowl with the oil..
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Toss until oil is absorbed and everything is coated.
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Serve at room temperature or chilled
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 218.3kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 282.1mg12%
- Total Carbohydrate 39.3g14%
- Dietary Fiber 11.2g45%
- Sugars 23.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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