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Cooked Beet and Carrot Salads

By The Canadian Living Test Kitchen

Tested till perfect

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Cooked Beet and Carrot Salads

This recipe makes 8 servings

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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

  • 4 beets, (1 bunch) 1 lb (500 g)
  • 6 carrots
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 3 tbsp wine vinegar
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1/4 tsp each salt and pepper
  • 2 tbsp chopped fresh parsley

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

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