Moroccan Grated Carrot and Beet Salad

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Raw beets, really? Yep. To this daughter of a midwesterner, beets only come two ways, roasted or boiled and then “pickled” in a vinaigrette. The first time I had raw beets, in a matchstick carrot and beet salad at a local Moroccan restaurant, it was a revelation. They’re just like carrots! But ruby red. Here’s my take on the Moroccan classic, a raw shredded carrot and beet salad seasoned with cinnamon, paprika, and cumin, honey, lemon, and mint. Lovely and light as a side to chicken, turkey, or lamb.

Moroccan Grated Carrot and Beet Salad Recipe

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  • Prep time: 10 minutes
  • Yield: Serves 4.

We always have fresh mint growing in yard somewhere, which is why I like tossing it into salads. If you don't have easy access to fresh mint for this recipe, just skip it.

Ingredients

  • 2 cups of grated carrots (from about 3 carrots)
  • 1 cup of grated fresh beets (from about 1 medium sized peeled beet)
  • 1/2 cup golden raisins
  • 1/2 teaspoon paprika (sweet, not hot)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • Small pinch of salt
  • Small pinch of cayenne
  • 2 Tbsp lemon juice
  • 2 teaspoons honey
  • 2 Tbsp sliced fresh mint leaves

Method

1 Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine.

2 In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.

3 Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

4 Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

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Links:

Roasted Beet, Carrot, and Fennel Salad from Lady Gouda
Beet, Carrot, and Apple Salad from What's Cookin, Chicago?
Carrot Salad with Harissa, Feta, and Mint from Deb of Smitten Kitchen
Sunburst Carrot Salad from Heidi of 101 Cookbooks

Carrot and Beet Salad

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Showing 4 of 25 Comments

  • Chelsea Peddler

    Hi Elise,
    I LOVE your site and frequently read it just for fun. I made this today and it was AWESOME. I thought the dressing was so perfect I am trying to figure out what else to put it on. Also I really appreciated a new way to get in more beets as they are so good for us. Thanks so much for this recipe and all your work! (Also thanks to Mary as grated beets in plain yogurt with pepper sounds yummy to me also).

  • Nancy

    I just made this and doubled the recipe to have some leftovers. I belatedly realized I didn’t have enough lemon, so I did half lemon juice/half (fresh squeezed) orange juice. I don’t know if we would have cared for it with only lemon juice. The orange juice added a nice sweetness, which also allowed me to cut back a bit on the honey. I also added a bit more cinnamon, since we love our cinnamon. Overall, a nice and unusual salad combination that I’d make again. Thanks for the recipe.

  • Diana

    This was great! I substituted an apple for the raisins.

  • Penelope

    I was a little disappointed, it was so-so.

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