The first time I had raw beets, in a matchstick carrot and beet salad at a local Moroccan restaurant, it was a revelation. They’re just like carrots! But ruby red.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●2 cups grated carrots (from about 3 carrots)
●1 cup grated fresh beets (from about 1 medium-sized peeled beet)
●1/2 cup golden raisins
●1/2 teaspoon paprika (sweet, not hot)
●1/4 teaspoon ground cumin
●1/4 teaspoon cinnamon
●Small pinch salt
●Small pinch cayenne
●2 tablespoons lemon juice
●2 teaspoons honey
●2 tablespoons sliced fresh mint leaves
Method
1.Rinse the grated beets, combine with carrots and raisins:
Place the grated carrots in a medium sized serving bowl.
Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel.
Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
2.Make the dressing:
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
3.Dress the carrots and beets, let sit for an hour:
Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
4.Stir in sliced mint before serving:
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.