Moroccan salad

Moroccan salad

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Travel his taste buds! A recipe to taste very fresh from 16 months.


  • 1 small cooked beet
  • 1 small carrot cooked and cut into slices
  • 1/2 orange
  • 1 shot of cumin powder (optional)
  • 2 flat parsley leaves
  • 1/4 of lemon
  • 1 C. olive oil
  • salt


Peel the beetroot and cut into thin slices.
Cut the orange in half and lift the quarters without the membrane around them, as is usual with grapefruit.
Chop the parsley.
Divide beet rings, carrot slices and orange on a plate or in a dish.
In a bowl, mix salt, lemon juice, cumin and olive oil.
Pour over the salad, sprinkle with parsley and serve.