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Moroccan Tri-Colored Carrot Salad

June 08, 2021
Joe AustinJoe Austin

Through the years, carrots have been one of the most symbolic foods served at Rosh Hashanah, just behind apples and honey. In Eastern Europe, carrots are always part of tsimmes, a stew made with carrots and sweet potatoes—either alone or with meat. (The Yiddish word for carrot—mern—also means “to increase” or “to multiply.”) In Morocco, every Jewish home welcomes the New Year with a salad made from carrots cut into rounds; they resemble coins, a sign of plenty.

Featured in: How to Have a Sweet New Year—Moroccan Style


  • 2pounds (3 bunches) tricolored organic carrots, unpeeled, trimmed tops and bottoms
  • 3cloves garlic, minced
  • 2teaspoons sweet paprika
  • Harissa, to taste
  • 1tablespoon cumin
  • ½cup fresh lemon juice
  • 6tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • ½cup roasted pistachios, shelled
  • 1avocado, peeled, cored, and chopped into large chunks
  • 2tablespoons chopped fresh parsley or cilantro
Yield: 4-6 servings


  • Step 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.

  • Step 2

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

  • Step 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.

  • Step 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.