Rachel based this on 101Cookbooks’ Moroccan Baby Carrot Salad. Rachel said “I served mine alongside cooked wheat berries, which was a nice complement. I added beets to the salad. I love beets, but they weren’t as good as the carrots. Definitely if I did it again with beets I would store the beets in a separate container because they turned everything red – a pity since my carrots from the green market were beautiful orange and red. I didn’t have cilantro, so I used thai basil and lemon balm, which tasted good. The pine nuts add great flavor and should not be left out.”
2 teaspoons cumin seeds
1/4 cup olive oil
1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise
5 Beets – roasted and quartered
sea salt to taste
1 tablespoon honey
lemon juice from one lemon
1/2 cup black olives (Moroccan, Kalamata, etc), each torn in half
1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)
1 tablespoon cilantro, chopped (or Thai basil and Lemon Balm)
1 tablespoon mint, chopped
1/3 cup pine nuts, toasted
Put cumin seeds in a heavy pan over medium heat and toast until fragrant, approximately five minutes. Grind cumin seeds in a spice grinder and set aside. Alternatively, if you don’t have a grinder, use pre-ground cumin.
Pour olive oil in a skillet over high heat and add carrots. Cook 2 – 3 minutes. Lower heat to medium and cook another few minutes until the carrots become just barely tender, and loose much of their crunch and raw flavor. Salt to taste.
Drain carrots in a colander to get rid of excess oil.
Transfer carrots to a mixing bowl and add honey, lemon juice, olives, orange syrup and about half of the cumin. Toss gently. Taste, add more cumin if you like.
Just before serving toss in the cilantro, mint and pine nuts. Add a bit more salt to taste if needed. Serve next to your favorite tiny pasta, grain, or rice.