• Visually Appealing: Bright colors from beets, carrots, tomatoes, and eggs create a stunning presentation.
• Nutritious: Packed with vitamins, fiber, and protein.
• Flexible: Can be served cold or at room temperature.
• Easy to Prepare: Most ingredients can be made ahead of time.
• Traditional Flavors: A staple in Moroccan gatherings and special occasions.

Ingredients

• 2 large carrots, peeled and boiled
• 2 medium beets (red beetroot), boiled and peeled
• 2 tomatoes, diced
• 2 hard-boiled eggs
• 1 cucumber, peeled and diced
• 1/2 small red onion, finely chopped
• Fresh parsley or cilantro for garnish
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation Instructions

1. Boil the carrots and beets separately until tender. Let them cool, then dice into small cubes.
2. Boil eggs, peel, and slice them into halves or quarters.
3. In a large plate or serving dish, arrange diced beets in one section, carrots in another, and diced cucumber and tomatoes in other sections to form a colorful mosaic.
4. Add red onion on top or mix into the tomato section for flavor.
5. Place the boiled egg slices in the center or arrange them around the salad.
6. Drizzle with olive oil and lemon juice.
7. Sprinkle with salt, pepper, and chopped parsley or cilantro.

Serving Suggestions

This salad can be served as a starter at a Moroccan dinner party, alongside tagines, couscous, or grilled meats. It's also perfect for Ramadan iftar meals, summer garden gatherings, or holiday celebrations.

Health Benefits

• Beets: High in iron and antioxidants.
• Carrots: Excellent for vision and skin health due to beta-carotene.
• Eggs: Provide protein and essential fatty acids.
• Tomatoes: Rich in vitamin C and lycopene.
• Cucumber: Helps with hydration and digestion.