Carrot Salad
1 pound carrots
1 clove garlic
1/8 tsp. grnd cinnamon
½ tsp. grnd cumin
½ tsp paprika
pinch of cayenne (optional)
juice of 1 lemon
pinch of sugar
salt, pepper
olive oil to taste
parsley, and/or coriander

Wash and peel carrots and boil in water with the garlic clove until just tender. The young vegetables will not take long to cook. Once tender drain, discard garlic, and place the carrots in an ice water bath to stop the cooking. Remove when cool or even just slightly warm. Cut the carrots into bite sized piece, cutting on an angle or if using baby carrots just in half lengthwise. Combine spices, lemon juice, olive oil, salt and pepper. Dress the carrots and chill or let marinate at room temp. for about a half hour to let the flavours merge. Sprinkle with chopped parsley and/or coriander before serving.

This salad is also very nice when served with a small amount of plumped raisins or currants and a few walnuts.

Beet Salad
1 pound beets
1 tbsp sugar
juice of l lemon
1 tbsp olive oil
large pinch of cinnamon
1 tbsp. chopped parsley or tarragon
salt and pepper to taste

Boil or roast beets until tender. Peel and cut the beets into bite size pieces or small wedges. Mix the remaining ingredients to taste and then mix with the beets. Let marinate 1 hour before serving to allow the flavours to mingle.

This salad is fantastic when served with nice lettuce, orange segments and walnuts, and/ or fresh goat cheese. If you do take this suggestion, make a light vinaigrette for the greens using lemon or orange juice, extra virgin olive oil, salt and pepper. Toss the lettuce leaves lightly with the vinaigrette then arrange the beets, orange segments, walnuts and goat cheese nicely over top. Serve and enjoy.