Moroccan Carrot and Beet Salad
Try this Moroccan Carrot and Beet Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon sea salt
- 1/4 up fresh lemon juice
- 1 pound carrots peeled
- 6 tablespoons unrefined cold-pressed extra-virgin olive oil
- 3/4 ound fresh beets (about 2 medium beets) trimmed and peeled (with a vegetable peeler), greens saved for another use
- 3 tablespoons chopped fresh flat-leaf parsley (measured after it
- 3 tablespoons chopped fresh mint
- 1/4 up fresh orange juice
- 3/4 easpoon ground cumin
- 3/4 easpoon paprika
- 4 ounces feta cheese crumbled (i like goat feta)(optional)
- Carbohydrate 8.25504017086 g
- Cholesterol 16.8207170393333 mg
- Fat 4.22409429178667 g
- Fiber 2.31056436272099 g
- Protein 3.48247799517333 g
- Saturated Fat 2.85816151116733 g
- Serving Size 1 1 Serving (98g)
- Sodium 554.623574414 mg
- Sugar 5.94447580813901 g
- Trans Fat 0.269527523546666 g
- Calories 82 calories
Using the shredding disc of your food processor, shred the carrots and beets. Transfer the vegetables to a serving bowl.Add herbs to serving bowl.In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin, paprika and olive oil.Pour enough dressing on top of carrot mixture to coat lightly and toss to combine. Add more if desired.Add feta on top of salad and taste for seasoning. If you dress the salad early, the dressing will pull water from the vegetables and make a pool at the bottom of your serving bowl. You can just serve from the top or pour off some of the liquid no problem.
