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