Moroccan Carrot and Beet Salad
Author: 
Serves: 6
 
Ingredients
  • 1 pound carrots, peeled
  • ¾ pound 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 has been chopped)
  • 3 Tablespoons chopped fresh mint
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1 teaspoon sea salt
  • ¾ teaspoon ground cumin
  • ¾ teaspoon paprika
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 4 ounces feta cheese, crumbled (I like goat feta)(optional)
Instructions
  1. Using the shredding disc of your food processor, shred the carrots and beets. Transfer the vegetables to a serving bowl.
  2. Add herbs to serving bowl.
  3. In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin, paprika and olive oil.
  4. Pour enough dressing on top of carrot mixture to coat lightly and toss to combine. Add more if desired.
  5. 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.
Notes
Salad can be dressed the day before and herbs and feta added just before serving.

For a delicious, spicy note, add about ¾ teaspoon harissa to the dressing.
Recipe by Pamela Salzman at https://pamelasalzman.com/moroccan-carrot-and-beet-salad-recipe/