Conscious Eating
Moroccan Carrot & Beet Salad by Nancy Mehagian
By Nancy Mehagian
Nancy Mehagian has been involved with food and healing since 1969, when she opened the first vegetarian restaurant on the Mediterranean island of Ibiza. A native of Phoenix, Arizona, she attended USC and graduated with a degree in English Literature from Arizona State University. She is also a newspaper columnist and writes the Ask a Healer column for the MadashellClub.net. Nancy Mehagian has previously published a vegetarian cookbook for children, Supernatural, lectured at health conventions, catered for celebrities and taught gourmet cooking classes, creating cuisine that is healthy, international and authentic.
Jan 6, 2010 - 10:00:08 AM

CARROT & BEET SALAD

4 medium carrots, peeled and diced

4 medium beets, peeled and diced

Small bunch cilantro, washed and finely chopped

Dressing:

1 tbsp. lemon juice

¼ cup rice wine vinegar

¼ cup olive oil

½ tsp. ground cumin

Salt and coarse grind black pepper to taste

Steam carrots and beets until tender, about 10 minutes. Allow to cool, and then place in bowl. Add cilantro.

Make dressing by combining ingredients, then pour into bowl and mix. Allow to marinate in the refrigerator for at least an hour before serving.

Serves 6-8

From Siren’s Feast, An Edible Odyssey

Visit www.sirensfeast.com  for more information. Siren’s Feast: An Edible Odyssey is available at www.amazon.com

© Copyright 2010 Merlian News LLC

The publishers cannot accept any responsibility for any damage or harm caused by any treatment, advice, or information contained in this publication.  In the case of illness, you should consult a qualified practitioner before undertaking any treatment.

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