Name: Moroccan Beet and Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Moroccan
Ingredients: ¾ cup chopped apricots; 1 clove garlic, minced; ¼ cup white wine vinegar; 6 carrots, julienned; 3 large beets, julienned or spiralized; 2 green onions, thinly sliced; ½ cup chopped mint; ½ cup chopped flat leaf parsley; ½ cup toasted almonds; 1 Tbsp lemon juice; zest of one lemon; 3 Tbsp pomegranate molasses; 1 tsp ground cumin; ½ tsp ras el hanout; ½ tsp chili flakes; ¼ cup olive oil; salt and pepper to taste

Enjoy the wonderful flavours of Morocco in this vibrant salad. For a fun look to your salad, use a spiralizer to get thin ribbons on carrot and beet.

Yields10 Servings

Prep Time15 minsTotal Time15 mins

¾ cup chopped apricots

1 clove garlic, minced

¼ cup white wine vinegar

6 carrots, julienned

3 large beets, julienned or spiralized

2 green onions, thinly sliced

½ cup chopped mint

½ cup chopped flat leaf parsley

½ cup toasted almonds

1 Tbsp lemon juice

zest of one lemon

3 Tbsp pomegranate molasses

1 tsp ground cumin

½ tsp ras el hanout

½ tsp chili flakes

¼ cup olive oil

salt and pepper to taste

In a large bowl combine the apricots, garlic and vinegar. Allow to marinate 10 minutes.

Add the julienne carrots and beets, green onion, mint, parsley and almonds. Toss to combine.

In a small bowl, combine the lemon zest, lemon juice, pomegranate molasses, ground cumin, chili flakes, ras el hanout and olive oil.

Add the dressing to the carrot beet salad.

Season to taste with salt and pepper.

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CategorySalads, Sides & AppsCuisineMoroccanCooking MethodNo-cookTags#beets, #carrots, #moroccan, #raselhanout

Ingredients