Beet and Carrot Salad

[Guest guest]

1 1/4 lbs, medium beets, tops trimmed

11 ounces carrots, peeled and cut into matchstick thin pieces

2 tbs plus 2 tsp apricot or peach fruit spread

2 tbs plus 2 tsp raspberry or other vinegar

2 tsp dijon mustard

 

place beets and enough water to cover in a heavy nonreactive saucepan

over high heat. bring to a boil and reduce heat to low. cover apan and

simmer 30 minutes or until beets are just tender. drain and cool beets

by running under cold water. peel and cut beets into 1/4 inch thick

sticks. place carrots in a steamer basket over boiling water. cover pan

and steam minutes or until tender, drain, combine remaining ingredients

in a bowl and whisk vigorously. add beets, carrots and salt to taste.

toss to coat. serve at room temperature or chilled