Shabbat Salads
Shabbat salads, aka Salatim (hebrew for salads) are the thing I look forward to most every week. I don’t prep them weekly, though I really should, but every time I do I include all of my favorites.
These dips and salads are flavorful, colorful and a true labor of love. They consist of some of my favorites like Moroccan carrot salad, roasted eggplants with harissa, and cumin beet salad.
I split these recipes into two separate posts to keep it easier to follow, but with the right time management they can all be ready within an hour.
Now while I may refer to these recipes as shabbat salads, they can easily be made as sides to any weeknight dinner, dinner party, or even as meal prep.
If you need some ideas of how to serve them, I personally love them with my lemon herb salmon skewers with pearl couscous or my falafel veggie burgers.
I love the beautiful colors these salads add to the table, but the flavors they bring are unbeatable. I normally serve these for Shabbat dinner with my Spicy Fish Meatballs and fresh challah to dip.
They will all stay fresh in the fridge for 4-5 days, so they’re the perfect recipes to prep once and eat throughout the week!
Ingredients you’ll need
Many of these recipes use similar ingredients, which is why I grouped them together. Here’s what you’ll need for harissa eggplants, moroccan carrot salad and cumin beet salad:
- Eggplant
- Carrots
- Cooked beets– you can use plain pre-cooked beets, or marinated ones for a little added flavor
- Harissa– harissa is a pantry staple of mine and a key ingredient in these salads to add a spicy kick. You can choose mild or spicy depending on your preference
- Olive oil
- Lemon juice
- Fresh parsley
- Fresh garlic
- Spices: salt & pepper, cumin, paprika
Other salads that are featured but can be found at this link are potato salad, chopped Israeli/middle eastern salad, cabbage salad, hummus and tahini, and my absolute favorite, moroccan matbucha sauce.
These salads and dips are my true love language and I can’t wait for you all to try them! I like to prep them on Thursday mornings so they’re ready just in time for the weekend, and serve them in little bowls on newspaper parchment paper on a wooden board.
Be sure to check out my Shabbat Salads part 2 for the remaining recipes.
Shabbat Salads (part 1)
Ingredients
Harissa Eggplant
- 1 large eggplant
- Olive oil
- Juice from 1/2 lemon
- 2 tbsp harissa paste
- Salt & pepper, to taste
- Handful fresh parsley, chopped
Moroccan Carrot Salad
- 1 lb carrots, peeled
- 2 tbsp olive oil
- 2 tbsp harissa paste
- Juice from 1/2 lemon
- 1 tsp cumin
- 1 tsp paprika
- Salt & pepper, to taste
- Handful fresh parsley, chopped
Cumin Beet Salad
- 2 packs precooked beets (8-9 oz each)
- 2 tbsp olive oil
- Juice from 1/2 lemon
- 1 clove garlic, minced
- 1 tsp cumin
- Salt & pepper, to taste
- Handful fresh parsley, chopped
Directions
Harissa Eggplant
- Preheat the oven to 400 F.
- Slice the eggplant into rounds and then into quarters. Layer on a sheet pan and generously drizzle some olive oil and a pinch of salt. Roast the eggplant for 35-40 minutes, flipping halfway through until the eggplant is browned.
- Once ready, toss together with the lemon juice, 2 tbsp harissa paste, salt & pepper and chopped parsley.
Moroccan Carrot Salad
- Bring a pot of water to a boil.
- Cut the carrots in half and boil for 20 minutes. Drain the water and place the carrots in a bowl of ice water to cool. Once cool, chop the carrots into small rounds.
- Add the chopped carrots to a bowl and toss together with the 2 tbsp olive oil, 2 tbsp harissa, spices, juice from half lemon and parsley
Cumin Beet Salad
- Chop the beets into 1″ pieces. I like to cut them into cubes, but you can also slice them into strips. Toss together with the 2 tbsp olive oil, spices, garlic, parsley and juice from 1/2 lemon
- These salad can be served cold or at room temp, and refrigerated for up to 5 days
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