Moroccan Carrot Salad & Moroccan Beet Salad: Great For Your Rosh HaShana Table!

Carrots and beets are traditional foods that we eat each Rosh HaShana, so why not try something a little bit exotic this year? These recipes are classic Moroccan salads that are traditionally served as a salad appetizer course for any festive meal. Moroccans are famous for their salads, so these are just two of many types of salads that appear even on my own table! And don’t you just love these small Moroccan covered dishes? They’ll make any table look like it’s set for a King, perfect for ushering in the New Year!

Moroccan Carrot Salad:

Ingrediants

• 1 kilo carrots (this is for a large group)
• a few sprigs of fresh parsley chopped
• 4 or 5 garlic cloves, chopped very finely
• 1 tblsp olive oil
• 1 1/2 tsp sweet Moroccan paprika
• lemon juice from one large lemon
• a dash of pepper
• salt to taste, roughly 1 tsp

Preparation:

1. Peel and trim carrots, place in pot of water and bring to a boil.
2. Cook until a fork is inserted easily but don’t overcook as carrots will be too soft.
3. Slice carrots in thin rounds, or use a corrugated vegetable knife to cut rippled carrots (very professional looking!)
4. Add olive oil, lemon juice, garlic, paprika, a dash of pepper, and salt.
5. Stir well and add chopped parsley.
6. Taste salad, it should have a slightly tart garlic, lemony taste with a slight touch of paprika.  Make sure there’s enough salt to bring out the flavor, this is sometimes the difference between a good salad and a perfect one! Add more lemon juice if needed, and refrigerate before serving to allow the carrots to marinate a bit.

Note: In hot summer months this salad does not keep well, so be sure to return it to the refrigerator as soon as possible. Corrogated vegetable knives are available in Israel for 10 shekels at your local souk (shuk).

Moroccan Beet Salad

Ingrediants:

• 4 large beets
• a few sprigs of fresh parsley chopped
• 4 or 5 garlic cloves, chopped very finely
• 1 tblsp olive oil
• 1 tblsp or more (yes really!) Cumin
• lemon juice from one large lemon
• a dash of pepper
• salt to taste, roughly 1 tsp

Preparation:

1. Wash beets, but do not remove skin. Cut large beets in half for shorter cooking time.
2. Place in pot, fill pot with water and bring to boil. Simmer until a fork inserts easily into beet.
3. Peel beats by placing in your hand, the skin slips off easily!
4. Cut beets in half moon pieces (our tradition) or small strips, or use a corrugated vegetable knife for professional looking results.
5. Season with oil and lemon juice, add cumin, salt and pepper and stir.
6. Add chopped parsley and stir again.
7. Taste to make sure it’s delicious!

Note: The taste of this salad varies greatly depending on the beets. When beets are in season they can be so delicious, and other times of year they can be tasteless. If you happen upon a really tasteless beet, you can improve the taste of your salad by adding a tiny bit of sugar, or even juice concentrate.