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.
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.
