Cooked Beet and Carrot Salads
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 110 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 376 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 141 |
| vit C | 8 |
| folate | 20 |
Moroccan salads are like Italian antipasti: assorted dishes of spiced or sweetened raw or cooked vegetables that stimulate the appetite and refresh the palate.
Ingredients
Preparation
Trim beet tops to 1 inch (2.5 cm); leave roots. In saucepan of boiling salted water, cover and cook beets until fork-tender, 25 to 30 minutes; drain and let cool. Peel and cut into 1-inch (2.5 cm) cubes; place in bowl and set aside.
Meanwhile, peel and cut carrots into 1/2-inch (1 cm) thick coins. In separate saucepan of boiling salted water, cover and cook carrots until tender, about 5 minutes. Drain and place in separate bowl; set aside.
In small skillet, heat oil over medium-high heat; saut?arlic until softened, about 2 minutes.
Add vinegar, paprika, cumin, salt and pepper to skillet; cook for 2 minutes. Divide evenly between beets and carrots; toss to coat. Refrigerate until cold. (Make-ahead: Refrigerate in airtight containers for up to 3 days.)
Toss 1 tbsp (15 mL) each parsley with beets and carrots. Serve at room temperature.
Source : Canadian Living Magazine: October 2004
- Keywords : Make-Ahead; Beets; Carrots; Salad; Middle Eastern; North African; Vegetarian; Boil;
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