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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
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 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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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.
Moroccan Grated Carrot and Beet Salad
Okay stupid question…are you shredding raw beets or cooked?
Hi Laurel, not a stupid question at all! Raw beets it is for this salad.
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.
xxxxxyyyyy
Hi Sandy,
Sorry this was not to your liking. The old beet may have something to do with it, but beets can keep in the fridge for a long time before they go off. Perhaps something like Classic Carrot Salad is more your speed.
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.
xxxxxyyyyy
I’m so glad you liked the salad Urvi!
..my 28-year-old daughter added a sprinkling of peanuts as a garnish and loved it
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.
xxxxxyyyyy
How long does it last for?