Moroccan-inspired beet and carrot salad

A delicious way to enjoy nutritious root vegetables!

Growing up, I though all salads had to include lettuce. I’ve since learned, of course, that any combination of vegetables and/or fruits, with or without protein, nuts and cheese, can be an absolutely delightful salad. This bowl is a case in point. It’s easy to make and packed with flavour and nutrition. I’ll be enjoying this one all winter long, both as a side dish or as a meatless meal. If you’re a fan of beets, you might also enjoy this salad.

Ingredients

• 2 medium red beets, cooked and peeled *
• 1 teaspoon grated orange zest
• 2 tablespoons (30 mL) freshly squeezed orange juice
• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1/8 teaspoon harissa (or few pinches cayenne)
• 1/4 teaspoon each salt and pepper
• 1/2 cup (75 g) grated carrots
• 1/4 cup (30 g) thinly sliced red onion **
• 2 tablespoons (8 g) each fresh mint and cilantro, minced

*Beets should be washed and ends trimmed before cooking. You can steam or boil them, or wrap in foil and roast in 400F oven. Beets are cooked when tender in the middle. Cooking time will vary with method (for example, roasting may take 45-60 minutes while boiling will be faster). Let cool before handling.

*if you don’t prefer the taste of raw onion, lightly pickle the sliced onions before adding to the salad. Combine them with 3 tablespoons warmed vinegar and 1 tablespoon water plus a few pinches of salt; stir and let sit for 5-15 minutes, stirring occasionally. Drain before using.

Method

• Make vinaigrette by shaking together in a jar with a tight lid the orange zest and juice, lemon juice, olive oil, harissa, cumin ginger, salt and pepper.
• Cut cooked, cooled beets into 1/2-inch (1.25 cm) pieces and place in a serving bowl.
• Add the grated carrot, onion, mint, and cilantro to the bowl. Drizzle with the dressing and toss gently until the beets are evenly coated.
• Let sit at room temperature for at least 15 minutes or up to 4 hours so the flavours have time to blend, tossing occasionally during that time. Refrigerate if making more than 4 hours in advance.
• When ready to serve, toss again.

Makes 2 generous servings; recipe can easily be multiplied.