I have begun noticing a trend. In the winter, there is a point at which it seems there is very little variety in seasonal foods and I start to feel like I am "culinarily" stuck.
At this point the only way to get unstuck is to dress up what is available in different ways to stretch my patience until the spring produce comes in. And what is more warm, inviting and exotic than the word "Moroccan"?
(I'm half Moroccan, so I may be biased.)
So we take the bold beet, the humble potato and the common carrot and transform this trio into an earthy salad that will warm and comfort in the dead of winter!
I give you, the Moroccan Root Vegetable Salad, also know as Moroccan Potato Salad....
Moroccan Root Vegetable Salad
3 Medium Sized Beets
5 Medium-large carrots
7 Small Potatoes (if using russet potatoes use 3 large
1 Small Onion
1 Lemon (the juice of it)
Salt (to taste)
Pepper (to taste)
3 Tbs Olive Oil
Preheat your oven to 400 Degrees Farenheit. Wash the root vegetables thoroughly and cut all of to roughly equal size, leaving skin on.
Drizzle with Olive Oil.
Cover with aluminium foil. Place in oven for about 45 minutes.
About 30 minutes into cooking, uncover the vegetables and stick a fork in each vegetable to check for softness. The potatoes may cook a little more quickly than the others. To avoid overcooking, remove potatoes if they have finished cooking before the carrots and beets.
When the veggies are done cooking, peel the beets, carrots and potatoes. (I just peel the beets and the leave the skins on the potatoes and carrots because I like the added flavor of the skins). Cut the vegetable to roughly the same medium-grade size and add half of a chopped yellow onion.
Soften your lemon by pressing down on it while rolling it on the counter (this breaks down the inside pulp so you can get more juice from it!). Cut it in half, then squeeze the lemon onto your vegetables.Make sure to avoid having the seeds slip into the salad (they will be bitter). Also, add salt and pepper directly onto the salad (to taste). Then mix it up!
Finally, add about 3 Tablespoons of good olive oil. Then mix it up again!
Serve warm or put in the fridge for later to let the flavors develop and deepen, then served chilled! Say Bismillah and enjoy!