beet and carrot salad

Recipe from Rina Mevorach

Serves 2

The first course on a Jewish Libyan dinner table (and an Israeli table now too) was usually an array of salads, a mezze course, made up of a variety of (mostly) vegetables. The more the merrier, usually as an appetiser for a meat course, though many vegetarians and vegans find this course alone is enough for dinner!

On festivals and holidays, the table with its myriad salads is a joy to behold. And this salad of Rina's has an honourable place, because it it so light, healthy, tasty and colourful.  It is wonderful even on a less crowded table, for all the same reasons. Oh, and it is also incredibly easy.


  • 2 large  carrots
  • 1 large beet
  • olive oil
  • juice from one lemon, plus some of the rind, grated, too.
  • 1 teaspoon vinegar
  • 1 teaspoon mustard
  • 1 teaspoon sugar or honey
  • optional: 1 small garlic clove crushed


1. Grate the carrot and beetroot. You want equal amounts of each. Mix together in a colourful pile, and add the lemon rind.

2. Mix the ingredients for the dressing. This salad benefits from tasting lemony! Crush the garlic clove and add, if using, along with some salt.

3. Wait till you are ready to serve, then add the dressing to the salad.