Marrakech (moroccan) Beet Salad

食材

Now I make a delicious Moroccan beet salad I learned from my grandmother, but this one had so much more to it, I am now never making beet salad any other way.

It’s sweet, tangy, nutty and a little bit sour in all the right places. Literally a party of flavors exploding in your mouth at once. And don’t get me on all the soft and crunchy textures… the best.

This is a salad that was served by the chef of Jaguar caterer the first night of chag and it was beyond. I am so happy I was able to recreate it at home! A new staple in my house every Shabbat and Yom Tov meal.

Marrakech Beet Salad:

6-7 cooked beets, diced

1 ½ cups shredded carrots (1 bag)

1 cup golden raisins

1/2 cup sunflower kernels

1 red onion diced

1/2 cup olive oil or avocado oil

Salt and pepper

2 tbsp dried parsley

1 tbsp. Cumin

1 large lemon juiced, more if you like it lemony.

2 green apples, diced thin

1/4 cup honey

Throw everything into a big bowl and mix together.

Let sit for about 10 minutes before serving.

Eat!

Last a good week in fridge if tightly sealed