Moroccan Tri-Colored Carrot Salad

2 pounds (3 bunches) tricolored organic carrots, unpeeled, trimmed tops and bottoms
3 cloves garlic, minced
2 teaspoons sweet paprika
Harissa, to taste
1 tablespoon cumin
1/2 cup fresh lemon juice
6 tablespoons extra virgin olive oil
Salt and pepper, to taste
1/2 cup roasted pistachios, shelled
1 avocado, peeled, cored, and chopped into large chunks
2 tablespoons chopped fresh parsley or cilantro

1. Preheat oven to 500 degrees. Line a baking sheet with tin foil or parchment. Place the carrots on the sheet and sprinkle 1 tablespoon of extra virgin olive oil and some salt.

2. Roast the carrots in the oven for 15 minutes until tender, but not soft. Let it cool for 5 minutes.

3. While the carrots are roasting, make the dressing: In a serving bowl, add garlic, sweet paprika, harissa, cumin, lemon juice, the rest of the olive oil, and salt and pepper to taste.

4. Once slightly cooled, slice the carrots into 1/2-inch rounds and add them to the serving bowl with the dressing. Toss until well mixed. Sprinkle with the pistachios, parsley or cilantro, and the avocado. Serve as one of the several salads for Rosh Hashanah.

Yield: 4 to 6 servings

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