Friday, March 28, 2008

Beet Salad

1 Large Beet, peeled and chopped
4 medium size Carrots
½ large Cucumber
½ Apple
juice of ½ Lemon
1/3 C Yogurt
¼ C Olive Oil
¼ C Beet Kavas
Sea Salt and pepper to taste

Blend all ingredients in food possessor keeping it still chunky but well combined

Jetta had the beet salad for luch with deviled eggs.
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