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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