Wednesday, May 9, 2012

Moroccan Minty Beet Salad

There are a few things in my life right now that I am obsessed with.

Most are edible.  What did you expect? Some aren't though. Pour example (yes, I like to insert French into my English occasionally):

1. Edible: Krave Jerky: This is a long-term obsession that isn't going away anytime soon. I eat jerky as a snack and my favorite is their Smokey Grilled Teryaki. Order the sample pack and thank me later. Also sold at Safeway nationwide now. I might follow them on Twitter.  

2. Edible: Dandy Blend: My Nutritionist introduced me to Dandy Blend as an alternative to coffee. It's the perfect medium between coffee and tea...and it's good for you. It doesn't have caffeine, so it's especially good if you'd like to drink it at night. 

3. Not edible: Girls, on HBO: Has anyone else watched this show? It's my life. Except way funnier...but just as awkward. Seriously.

4. Edible: Beets. Red beets. Yellow beets. Tie-die beets. 

At the Farmers Market this past weekend, I went in with a plan, people. I knew I was going to find some beets to roast. I just had a craving for freshly roasted beets, cold. In a salad. Or alone. And all was going according to plan...until I stumbled on some fresh mint. Actually, my nose did. It's my strongest sense! Fact. 

And then, I went home.

And made a perfect new playlist. (With a new-to-me band: Dawes. Thanks Logan!)

And then, I made this perfect new salad.

And all was good in my tiny San Francisco kitchen.

Moroccan Minty Beet Salad
This salad is a perfect salad to bring to a pot-luck, serve at a dinner party, or make for the week ahead as a side to any and every meal you plan to serve. Even if that meal is take-out. You'll still want some salad; it's so refreshing. 

6 small to medium sized beets (2 bunches at the Farmers Market)
1 bunch carrots, peeled and shredded (about 1 1/2 cups shredded)
2 tablespoons grapeseed or olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon sea salt
fresh ground black pepper
1/2 cup fresh mint, chopped finely

1. Thoroughly wash the beets. Fill a large pan with water and put the beets in. Bring the beets to a boil and then reduce heat to a simmer and keep the lid on. Check on the beets every 15 minutes or so, by piercing with a fork. As soon as the beet is easily penetrated, it's cooked. This ranges based on beet-size, but it took mine about 50 minutes. Once the beets are cooked, remove from heat and run under cold water. Set aside to cool. 

2. While your beets are cooking, prepare your carrots. Wash and peel them. Then, using a clean peeler or grater, grate each carrot into a bowl and set aside.

3. To make the dressing, combine the oil of your choice, lemon juice, cumin, coriander, sea salt, and black pepper. Whisk well! Set aside. Keep your mint separate, for now.

4. When the beets are cooler, peel the skin off; this should be easy. You can peel the skin off easily with your fingers. Chop the beets into bit-size pieces.

5. Combine the carrots, chopped beets, and dressing. Toss gently in a large bowl and sprinkle mint in gradually. 

Serve. And enjoy! I hope you enjoy this so much. It's so flavorful, healthy, and lovely. Especially with a cold glass of Sauvignon Blanc.


  1. I'm making this! It sounds so refreshing.

  2. What does Dandy Blend taste like?

    1. It tastes like an in between of black tea and coffee. It's not bitter though! It's very smooth. Hard to describe...but delicious with a drop of stevia and some almond milk.