Moroccan Grated Carrot and Beet Salad Recipe
Ingredients:
- 2 cups of grated carrots (from about 3 carrots)
- 1 cup of grated fresh beets (from about 1 medium-sized peeled beet)
- 1/2 cup raisins
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Small pinch of salt
- Small pinch of cayenne
- 2 Tbsp lemon juice
- 2 teaspoons honey
- 2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium-sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add beets to the bowl with the carrots. Add the raisins. Stir to gently combine.
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
Right before serving, stir in a couple of tablespoons of sliced fresh mint leaves. (Original Recipe)
Leek and Potato Gratin
Ingredients:
- 2 tbsp. butter
- 1 large leek, thinly sliced (white and light green parts only)
- 1 clove garlic, minced
- ½ c. heavy cream
- ¾ c. whole milk
- 1½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. paprika
- 3 large Russet potatoes, peeled and thinly sliced
- 1½ tsp. fresh thyme
- ½ c. cheddar cheese, grated
- ¼ c. parmesan cheese shaved
Garnish:
chopped chives
pinch or two of paprika
Preheat oven to 375 degrees. Lightly butter a 9″ pie dish, 9×9″ square baking pan, or a medium-size gratin dish, set aside.
In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown). Add cream, whole milk, salt, pepper, and paprika. Bring mixture to a simmer then add the sliced potatoes into the mixture. Allow the potatoes to cook for 5 minutes, then stir in thyme. Combine the cheese in a small bowl.
Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture, and repeat, pouring some of the cream mixture in between each layer (over the cheese). Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown. Remove from oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives. (Original Recipe)