Moroccan Carrot Salad
So I don't know enough (anything) about exotic cuisine to determine whether or not the title of this recipe is accurate, but let's go with it. This salad is a tasty trifecta of sweet and savory and spicy.
I made it on a whim when we were grilling burgers and I realized that we had nothing to go with them because my 2 year old had eaten all the sweet potato fries I baked up. #parenthood
Anywho, I didn't have much in the house, so this is what we ended up with. I wrapped our burgers up in lettuce buns with this salad and some avocado. Smashing success.
You could also serve it as a side to roasted chicken thighs, or on top of some quinoa and chickpeas. I suspect that this would be a good make-ahead salad. The hearty carrots would hold up to some refrigeration time without getting soggy. Double, triple or quadruple the recipe to bring to a party or potluck. It is very yummy and pretty. People will like it.
INGREDIENTS
2 cups shredded carrots (I used heirloom carrots—they are so pretty)
1 large cooked beet, diced (I used Love Beets)
2 tablespoons extra virgin olive oil
1 tsp apple cider vinegar
1/4 tsp coarse sea salt (mine was very coarse - drastically reduce amount if using fine salt)
1/4 tsp cinnamon
1/2 tsp cumin powder
2 heaping Tablespoons raisins (can also use dried cherries, cranberries or currants)
2 heaping Tablespoons pumpkin seeds, toasted
2 heaping Tablespoons finely chopped fresh cilantro*
*If you're one of the unluckies who can't do cilantro, then just leave it out. The salad will still be tasty.
INSTRUCTIONS
Shred carrots with a cheese grater and add to a good sized bowl. Toss in diced beets. Add olive oil, ACV and spices. Give everything a good stir to coat. Toss in raisins. Toast pumpkin seeds (not a necessary step, but really helps to bring out a nutty flavor) by shaking them in a fry pan over medium-high heat. They burn quick, so keep your eye out. Add them directly to the salad. Toss in cilantro before serving.
