• 2 cups Shredded Carrots
  • 1 cup Shredded Beets
  • 1/2 jar Robert’s Reserve Moroccan Sauce
  • Fresh Mint Leaves for Garnish

Grate Carrots and Beets

Place in mixing bowl and add Moroccan Sauce, mix to incorporate

Garnish with Fresh Mint, Delightful Colors and Taste

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Comments
  1. belocchio says:

    This is putting the Casbah on the table, Chef of mine. Bottles of this magic Moroccan sauce should fill ones larder. How brilliant is this combination of fresh colour and flavour. When we were living in Amsterdam I was thrilled with the exotic North African food and butcher shops. Finally, after years of cooking my tagines in a Corning Ware casserole I bought an enormous tagine. Eventually Good Husband carefully totted it home as carry on luggage. This salad is going to grace our table through the long winter months. Bon Appetit. V.

  2. belocchio says:

    I had forgotten about this wonderful recipe. But with the garden gifting me with gorgeous carrots and beets I am returning to this sublime salad. Thanks for jogging my poor memory. So many recipes. So little time. XXO V.

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