Aunt Lisa’s Morrocan Beet and Carrot Salads

My husband’s Aunt Lisa lived in Morocco for a while, and is an excellent cook. Her salads are light, refreshing, and make fabulous accompaniments to most anything. I am not a super huge fan of parsley, and usually choose to substitute cilantro instead.

Carrot Salad:

2 lbs of carrots cleaned and cut into 1/4” thick coins
Juice of 1-1 1/2 lemon
1-2 Tbsp Olive Oil
4-5 cloves garlic
Fresh red pepper cut into 1” strips (pimento can be used in place of the red pepper-add after carrots are cooked)
1-2 Tbsp cumin
1-2 Tbsp paprika
1 tsp turmeric
Salt & pepper

Steam or boil carrot coins, pepper strips, and garlic cloves. Remove them from heat once everything is starting to get soft. Mash the garlic and mix into carrots and peppers, along with cumin and paprika. Then add lemon juice and olive oil and enough water to cover about 1/3 the salad. Add salt and pepper to taste.

Cilantro (or fresh parsley) makes a nice garnish.

Beet Salad:

1-2 lbs of fresh beets
1 medium onion, sliced thin
1-2 Tbsp Olive Oil
Juice of 1 lemon
1 Tbsp cumin
1-2 Tbsp paprika
1 tsp turmeric
1 Tbsp parsley finely chopped
Salt and pepper

Boil beets until just starting to soften (½ – ¾ hour) so that the beets can be peeled easily and then sliced thin. Mix in onion, lemon, olive oil, cumin, paprika, salt, and pepper. Next add a bit of the water from boiling the beets just to make a bit of gravy.

Cilantro or fresh parsley makes a nice garnish.

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