Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.