Moroccan Carrot and Beet Salad

Name: Moroccan Carrot and Beet Salad
Ingredients: 1 pound carrots, peeled; 3/4 pound fresh beets (about 2 medium beets), trimmed and peeled (with a vegetable peeler), greens saved for another use; 3 Tablespoons chopped fresh flat-leaf parsley (measured after it has been chopped); 3 Tablespoons chopped fresh mint; 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 1 teaspoon sea salt; 3/4 teaspoon ground cumin; 3/4 teaspoon paprika; 6 Tablespoons unrefined cold-pressed extra-virgin olive oil; 4 ounces feta cheese, crumbled (I like goat feta)(optional)

Moroccan Carrot and Beet Salad was pinched from <a href="https://pamelasalzman.com/moroccan-carrot-and-beet-salad-recipe/" target="_blank" rel="noopener">pamelasalzman.com.</a>

INGREDIENTS

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1 pound carrots, peeled

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3/4 pound fresh beets (about 2 medium beets), trimmed and peeled (with a vegetable peeler), greens saved for another use

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3 Tablespoons chopped fresh flat-leaf parsley (measured after it has been chopped)

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3 Tablespoons chopped fresh mint

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1/4 cup fresh lemon juice

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1/4 cup fresh orange juice

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1 teaspoon sea salt

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3/4 teaspoon ground cumin

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3/4 teaspoon paprika

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6 Tablespoons unrefined cold-pressed extra-virgin olive oil

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4 ounces feta cheese, crumbled (I like goat feta)(optional)

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