Moroccan Grated Carrot and Beet Salad


Moroccan shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an honey lemon dressing.

Photography Credit: Elise Bauer

Raw beets, really?

Yep. To this daughter of a midwesterner, beets only come two ways, roasted or boiled and then “pickled” in a vinaigrette.

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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.

Moroccan Grated Beet and Carrot Salad

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: 15 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.


  • 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


1 Rinse the grated beets, combine with carrots and raisins: 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 Make the dressing: 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 Dress the carrots and beets, let sit for an hour: 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 Stir in sliced mint before serving: Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

32 Comments / Reviews

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Did you make it? Rate it!

  1. Laurel

    Okay stupid question…are you shredding raw beets or cooked?

    Show Replies (1)
  2. Sandy

    Sorry, but to me, this salad tasted like dirt. I am not a fussy eater, but had to toss this one out-maybe it was the older beet I used-yes, it was raw-followed your recipe too, but it still tasted like dirt to me.


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  3. Urvi Sukul Singh

    Really nice.Such a simple recipe yet so healthy and refreshing.All the ingredients were easily available, except that I used golden syrup in place of honey and it turned out well.


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  4. William

    I made this for the first time for a church covered dish. I tripled the recipe. It went over well. The only thing I might change in the future is to cut back a little on the cumin.


  5. Kristie

    How long does it last for?

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Moroccan Grated Beet and Carrot SaladMoroccan Grated Carrot and Beet Salad