Moroccan Carrot & Beet Salad by Nancy Mehagian


  • Moroccan Carrot & Beet Salad4 medium carrots, peeled and diced
  • 4 medium beets, peeled and diced
  • Small bunch cilantro, washed and finely chopped


  • 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.

Siren’s Feast, An Edible Odyssey by Nancy MehagianServes 6-8

From Siren’s Feast, An Edible Odyssey

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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 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.