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May 25, 2012

Carrot Beets Salad

Simple and delicious skinny salad; Carrots and beets are tossed in a marinade made from lemon jus, onion, olive oil and Moroccan spices like cumin and paprika.

Those salads were a standard in my family whenever we had fish and fries. 


1 lb fresh carrots, peeled and cut into 1/8” slices
1 lb fresh beets

½ medium red onion, chopped finely

¼ cup parsley, finely chopped, divided

1 tsp each cumin and sweet paprika

Fresh lemon jus

2 tbsp (or more) olive oil, divided

Salt & pepper, to taste

Black olives (optional)


Place carrots and beets in separate large saucepans and cover with salted water. Bring to a
boil, and then turn down the heat and simmer until just tender but still crunchy.
Drain carrots and leave to dry out. Drain beets, peel and cut into small cubes .

Place carrots and beats in separate bowls. Add onion, parsley and lemon jus in each bowl

then season with cumin, paprika, salt and pepper. Drizzle with olive oil and stir well.

Cover and set aside and marinate at least one hour before serving.


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