<http://schema.org/recipeInstructions>
" Trim tops from beets, reserving greens for garnish. In 4-quart saucepan over high heat, heat beets and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until beets are fork-tender. Cool beets with running cold water. Peel and cut beets into 1/4-inch-thick slices, then into 1/4-inch-thick sticks. Meanwhile, in 3-quart saucepan over high heat, heat carrots and enough water to cover to boiling. Reduce heat to low; cover and simmer 3 minutes or until carrots are tender; drain. In large bowl, with wire whisk or fork, mix apricot fruit spread, vinegar, mustard, and salt. Add beets and carrots; toss to coat. Serve at room temperature or cover and refrigerate to serve cold later. Garnish salad with beet greens."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5485/beet-carrot-salad-1984/?src=shelter_footer>