Cooked Beet and Carrot Salads Cooked Beet and Carrot Salads

Author: Canadian Living

Moroccan salads are like Italian antipasti: assorted dishes of spiced or sweetened raw or cooked vegetables that stimulate the appetite and refresh the palate.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 376 mg
  • Protein 2 g
  • Calories 110.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g


  • Iron 9.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 141.0
  • Vitamin C 8.0
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Cooked Beet and Carrot Salads