Moroccan-Spiced Beet and Carrot Salad

Moroccan-Spiced Beet and Carrot Salad

This vibrant Moroccan-Spiced Salad is a healthy, vegetarian main course that delivers bold flavors and textures. Designed for meal prep, it features colorful grated beets and carrots, crunchy pistachios, and aromatic spices, making it a perfect option for lunch or dinner. Enjoy this salad freshly made or let its flavors develop even further by storing it in the fridge.

Ingredients

🥕 1 large beet, grated
🥕 2 medium carrots, grated
🥜 1/2 cup raw pistachios, Planters brand, chopped
🍇 2 dates, pitted and chopped
🌿 1/4 teaspoon ground cumin, W&B Organ
🍂 1/2 teaspoon cinnamon, from a generic spice jar
🌶️ 1/4 teaspoon paprika, Simply Organic
🧄 1 large garlic clove, minced
🌿 1/2 cup flat leaf parsley, chopped
🧂 1 big pinch fine grain salt
🫒 2 tablespoons olive oil
🍋 Juice of 1/2 lemon
🥣 1 cup lentils, cooked

Instructions

1- Prepare the Lentils:

• If not using pre-prepped lentils, cook 1 cup of black or green lentils in a broth of your choice.
• Drain any excess liquid.

2- Grate and Chop:

• Grate 1 beet and 2 carrots using a grater.
• Chop 1/2 cup of raw pistachios, 2 pitted dates, 1 garlic clove, and 1/2 cup of flat leaf parsley.

3- Mix Ingredients:

• In a large stainless steel mixing bowl, combine the grated beet, grated carrots, chopped pistachios, chopped dates, cumin, cinnamon, paprika, minced garlic, chopped parsley, salt, olive oil, and lemon juice.

4- Add Lentils:

• Add the cooked lentils to the mixing bowl.

5- Combine and Serve:

• Thoroughly mix all the ingredients until well-combined.
• Divide the salad between two bowls and serve immediately or store for later enjoyment.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 540
Proteins: 18g
Fats: 28g
Carbohydrates: 63g
Equipment: Large stainless steel mixing bowl, OXO Good Grips Grater, Cutting board, Measuring spoons, Cuisinart Ceramic serving bowls

Cooking Tips:

• This salad is ideal for meal prep as the flavors develop more depth in the fridge.
• Store any leftover lemon for your next recipe or a refreshing drink.
• To add an extra crunch, toast the pistachios lightly before chopping.

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Moroccan-Spiced Beet and Carrot Salad