Moroccan Grated Carrot and Beet Salad

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

  • 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.

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

22 Comments

  1. jennifer

    I will have to try this. I have done grated raw beets with carrots and raw zucchini and then dressed in vinegar and oil. I thought raw beets would not taste good – but grated in the food processor they were great!

    • Gladys Yonker

      When attending a detox the body conference with NITE in Mt Pleasant, we bought our lunch at a local deli. I was impressed how delicious this salad was and decided to find a recipe. The salad I had did not include raisins, but was wonderful.

  2. Farmgirl Susan

    This sounds great, Elise! And thanks for the reminder that I need to pick the last few sprigs of mint in the garden that are still hanging on after several nights in the 20s. It’s so easy to take my big mint patch for granted for most of the year – until it disappears. :)

  3. Chef and Steward

    Elise, this is a great way to serve beets! We have a Moroccan Raw Carrot Salad that is one of our top posts on our blog and its divine so from the looks of yours, it will be good to add it to the recipe box!

  4. Jane Jackter

    I just learned about roasting beets, carrots, red peppers, garlic and sweet potatoes last year…when I was 80! I live alone and never have been enthusiastic about cooking, so that was a revelation: no more steaming a serving of two or three vegetables every day just because I had to: the roasted ones are like dessert, just as good cold as hot and last for two or three days. Now I roast up a batch at least once a week, and just bought a week’s supply at the supermarket today. Mint grows in the common garden of my condo year ’round (I live in Mexico)
    , and I always have cumin and the other spices….so I will feast on this salad tomorrow….and probably twice a week from now on. Thank you!

  5. meg

    Oooh, love beets! So beautiful and sweet. Lately, I’ve been making a beet salad with maple syrup, tamari, and fresh ginger. I’ll have to give this one a whirl.

  6. Sally

    Well, yum. I didn’t have beets, golden raisins or mint. Didn’t even have chicken, turkey or lamb to eat with it. I made it with only carrots and used dates instead of raisins and it’s delicious! I had to put it away so I didn’t eat it all before dinner. Next time I’ll have all the right ingredients! I’m sure it will be even better than this version.

  7. Kay Norman

    Tonight I had an all Simply Recipes dinner, with this salad, Moroccan lamb, roasted broccoli, and the cooked greens from the beets. I love your recipes! I’m going to try the preserved lemons now so I can keep a supply at all times!

  8. Mary

    I’ve used raw beetroot for many years, one of our favourite dishes is grated beetroot in plain yogurt. Nothing else except perhaps a bit of black pepper. It tastes lovely and is a delightful pink colour.

  9. trish

    I made this recipe and it is Very Very Delish! Thank you very much. 2 changes: no mint on hand, and currants instead of golden raisins.

  10. Garrett

    Excellent recipe, Elise! Made it as a side for a roast chicken. I served it with a bit of sour cream on top for a bit of tang. Easy, flavorful, and a dish that is for sure making the regular rotation. =)

  11. Morven

    I made this for dinner tonight to go with some lamb cooked on the BBQ. I added a splash of pomegranate molasses to the dressing and like Sally I had to put the bowl away or else I could have eaten it all before dinner! Don’t leave out the raisins (or some sort of dried fruit) because the sweetness is a lovely complement to the crunchy beets and carrots and the tangy dressing. This one’s a keeper!

  12. Carleen

    I was disappointed with this recipe. It never crossed my mind that beets could be used uncooked, but that went well with the carrots to make it crunchy. The tip of rinsing the beets helped to keep the carrots from turning red. My problem was the blend of spices – the combo just didn’t taste pleasant to me. Next time I make this, I think I’ll try a sweet vinaigrette instead.

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