Salade zodiya oua betteraves (Sweet beet and carrot salad)

Today, I present a fusion salad of mine - I took the two classic cooked Algerian salads; spiced carrot salad and beets with chermoula ... and playing around with them ... here is what I came up with ....  What do you think?


(Algerian style carrot and beet salad)




4 carrots, sliced thick3 beets, half sliced thick, half diced medium1 fat garlic clove,minced2 tsp garlic infused oil (optional)½ tsp honey1 tsp ground cumin½ tsp paprika1 pinch ground cinnamonGenerous handful of cilantro, rough choppedGenerous handful of fresh mint, rough choppedGenerous handful of parsely, rough choppedsalt/black pepper

Whisk together the garlic oil, garlic, honey, cumin, paprika, cinnamon, salt and black pepper for the vinaigrette. Set aside for later.Boil the beets and carrots. In seperate or same pot. 15-20 minutes remove the carrots. The beets will cook for 45 minutes.Toast the cumin seeds in a dry pan, watching that they do not burn. Set aside to cool.Once the vegetables are cooked, toss them in the vinaigrette. Sprinkle  the remaining herbs. 
 Serve warm.


Trick: I have done this salad also by roasting the vegetables - I have found roasting the vegetables give it that extra kick!


You can scatter some goat cheese too. Or even make more Algerian by adding quatered hard boiled eggs and black olives .Makes it even more delicious!


You could also make this a light lunch by adding some falafels balls (maybe even carrot or courgette ones)!