Vegetarian

Morrocan Beet and Carrot Salad is for Dinner.

Morrocan Beet and Carrot Salad takes 15 minutes to prepare.

Morrocan Beet and Carrot Salad takes 130 minutes to cook.

Morrocan Beet and Carrot Salad makes 16 servings.

The ingredients for Morrocan Beet and Carrot Salad are:

Olive Oil, .5 cup (remove)
*Lemon Juice, .22 cup (remove)
Lemon Peel, 1 tsp (remove)
Garlic, 4 clove (remove)
*Cumin seed, 1 tsp (remove)
Paprika, 1 tbsp (remove)
Salt, 1 tbsp (remove)
Pepper, black, 1 tbsp (remove)
*Coriander seed, 1 tsp (remove)
Turmeric, ground, 1 tbsp (remove)
Ginger Root, 1 tsp (remove)
*Spices, Sriracha HOT Chili Sauce, Tuong Ot Sriracha (1t), 1 serving (remove)
Beets, fresh, 10 beet (2" dia) (remove)
Carrots, raw, 10 large (7-1/4" to 8-1/2" long) (remove)
Cilantro, raw, 12 tbsp (remove)

Here is how you make Morrocan Beet and Carrot Salad:

Roast carrots and beets with olive oil, salt and pepper. Once tender, coarsely chop and add dressing, then toss with chopped cilantroServing Size: makes 16 half cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user MIMICHELLEY.

The nutritional information for Morrocan Beet and Carrot Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 107.2

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 511.7 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.2 g
• Protein: 1.5 g

The dietary needs meet for Morrocan Beet and Carrot Salad is Vegan