Moroccan Grated Carrot And Beet Salad Food

MOROCCAN GRATED CARROT AND BEET SALAD

Steps:

• Rinse the grated beets, combine with carrots and raisins: Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
• Make the dressing: In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
• Dress the carrots and beets, let sit for an hour: Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
• Stir in sliced mint before serving: Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

MOROCCAN BEET SALAD

Steps:

• Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

MOROCCAN COOKED CARROT SALAD

Steps:

• Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

GRATED CARROT AND (RAW) BEET SALAD

Steps:

• Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
• Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
• Add any desired add-ins and toss again.
• Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
• If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.