Moroccan Carrots and Beets
Serves 415 mins prep20 mins cook
A classic Moroccan dish featuring seasoned carrots and beets cooked and served cold. The preparation involves boiling, slicing, and seasoning the vegetables with a combination of herbs and spices.
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What you need
Instructions
1: In two separate pots, bring carrots and beets, covered with water, to a boil. 2: Lower heat to medium low and let it boil until a knife can run through. 3: Remove from water. Let the beets and carrots cool down. 4: Once cool, slice carrots and cube the beets using a crinkle cutter. 5: Season them with the rest of the ingredients and store in the fridge.View original recipe