Fresh Beet And Carrot Salad Recipe

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Servings: 4


Cost per serving $2.16 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 4 servings
Calories 202  
Calories from Fat 91 45%
Total Fat 10.26g 13%
Saturated Fat 2.04g 8%
Trans Fat 0.0g  
Cholesterol 140mg 47%
Sodium 204mg 9%
Potassium 764mg 22%
Total Carbs 21.92g 6%
Dietary Fiber 6.5g 22%
Sugars 13.09g 9%
Protein 7.4g 12%
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