Good morning and Happy Friday!
Today, I’m sharing a vibrant raw salad made with purple carrots and beets. These nutrient-packed vegetables are grated, and then tossed with fresh herbs and a bold citrus-harissa vinaigrette. After a brief rest in the fridge, the salad is finished with crumbles of salty feta cheese.
Carrots and beets have been showing up regularly in my weekly Specialty Produce Farmers Market Box, so I’ve been trying out all sorts of cooking preparations to use them up. This method of soaking grated veg in a spicy, acidic dressing is common in Moroccan cuisine. And it’s brilliant! The acid in the lemon juice tenderizes the grated beets and carrots while infusing with tons of flavor. Flavors here include orange, garlic, olive oil, paprika and harissa, a spicy, North African chile paste. Continue reading for the recipe.