Rainbow Beet & Carrot Salad


I found a recipe similar to this in the November 2011 issue of Bon Appetite and fell in love. I had to adapt mine to make it a little Mexanisian, a fusion of my favorite Mexican and Tunisian flavors.  It’s a result of my Southern Californian roots and my Tunisian Mediterranean blood and palate. Both tend to be heavy on the homestyle cooking and have many crossover ingredients; cumin, citrus, fresh herbs, and chili peppers to name a few


6 candy striped beets small to medium sized
2 cups of carrots sliced on the diagonal about 1/2 inch thick and 2 inches long
2 tbs extra virgin olive oil
1/4 cup thinly sliced purple onion cut in strips not rounds
3-4 ounces of crumbled feta or about 1/3 cup
salt & pepper