Moroccan Carrot And Beet Salad

36 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
711
FAT
241%
CHOL
8%
SOD
44%

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Ingredients for 6 servings

1 pound carrots, peeled

¾ 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

¼ cup fresh lemon juice

¼ cup fresh orange juice

1 teaspoon sea salt

¾ teaspoon ground cumin

¾ teaspoon paprika

6 Tablespoons unrefined cold-pressed extra-virgin olive oil

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

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