This is the last recipe I made from the Iraq Cookbook; I turned it into the library earlier this week. I made several things from the book, but my two favorite recipes were carp with rice and rice with fava beans.
I think the next cookbook I get from the library will either be French or Peruvian. I haven't made much French food, but it seems like it might be complicated.
The ingredients are 4 carrots, 4 beets, a large hand-full of slivered almonds, a bunch of parsley, lemon juice, extra virgin olive oil, salt, and pepper.
I grated the carrots and beets. Grated is my least favorite kitchen task. It's so tedious.
I chopped up the parsley and added it to the bowl.
I added the slivered almonds. I was supposed to use the almonds as a garnish, but I didn't read the instructions well. Mixing the nuts into the salad worked, but the beets dyed them a dark red.
I squeezed in the lemon juice and poured in a little extra virgin olive oil.
After adding salt and pepper, the salad was ready to go.
This was a flavorful and nutritious salad. I like beets, but if you don't, this isn't the salad for you you. It was bright and fresh.
After a day the carrots became a beet red color, and the salad wasn't as pretty. It still tasted the same, but it was monochromatic.