Carrot Beet Moroccan Salad

Moroccan Carrot Salad is always a hit at summer dinner parties and picnics. There is something clean and striking about fresh carrots, some spice, lemon juice and olive oil. Simple, but compelling flavors.

Here is a twist on that salad, using beets and smoked paprika. The end-of-winter beets are lightly steamed so as to better match the consistency of the marinated carrots, while the smoked paprika adds a more complex flavor update to the merely-hot traditional cayenne or crushed red pepper. A winter vegetable + a summer favorite makes a bracing spring dish!

Ingredients:

• 1 pound carrots, cut into thin discs
  
• 5 medium beets, cut into thin discs
  
• 1/3 cup olive oil
• 2 lemons' worth of fresh lemon juice
• 1/3 cup chopped fresh flat-leaf parsley
• 3 cloves garlic, finely minced
  
• 1/2 teaspoon ground cumin
  
• 2 teaspoons smoked paprika
• Pinch of salt
• 1 teaspoon crushed red pepper (optional)

Method:

1. Steam beets for 6 minutes. Remove from steamer and dunk in cold water to prevent overcooking.
2. In a large bowl, mix together all the ingredients. Taste for spice & seasoning and adjust if needed.
3. Cover and let marinate in the refrigerator for 2 hours.
4. Served chilled or at room temperature.