A few days ago, I got to thinking about how much I love Moroccan spice combinations. And seeing as it’s 100 degrees outside, and the temperature only stands to rise into August, it might be a while before I’m feeling inclined to cook the likes of Moroccan Squash Stew for a while. And that sparked some thoughts about a Moroccan salad — something fit for a picnic or a backyard barbecue that incorporated some of the spices that we associate with Moroccan cooking.
So I’m not sure whether anyone in Morocco has ever — ever — eaten a Moroccan Beet Carrot Salad that in any way resembled what I came up with, but ginger, cinnamon and cumin say Morocco to me, and I’m sticking with it.
This is not the first Beet Carrot Salad that has found itself on this blog and it won’t be the last. Beets and carrots have to be the most striking color combo ever — and these spices make for a tasty twist on a summer salad.
- 3 large or 4 medium beets
- 8 carrots (about 2 cups chopped)
- 2 Tbsp. olive oil
- 1/2 red onion
- 1 Tbsp. grated fresh ginger
- Grated zest of one orange
- 2 Tbsp. freshly squeezed orange juice
- 1 Tbsp. organic apple cider vinegar
- 1/2 tsp. cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Preheat oven to 350. Wash beets and cut in half. With skins still on place beets cut side down in a roasting pan coated with 1/2 Tbsp. olive oil. Roast for 30 minutes.
Wash and peel carrots. Place in a roasting pan coated with 1/2 Tbsp. olive oil. and drizzle about a tsp. of olive oil on top. Roast for 15 minutes.
While vegetables are cooking, make dressing by combining orange zest, grated ginger, cumin, cinnamon, salt and pepper with 2 Tbsp. of freshly squeezed orange juice, 1 Tbsp. olive oil and 1 Tbsp. vinegar.
Chop red onion and add to salad bowl.
After vegetables have cooked allow to cool slightly. Chop carrots and add to the onions. Remove skin from beets, chop into 1/2 inch cubes, and add to onions and carrots.
Top with dressing. Serve chilled or at room temperature.