Moroccan Grated Carrot and Beet Salad

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

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 02, 2022
Elise Bauer
Moroccan Grated Beet and Carrot Salad
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.

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 in blue bowl
Elise Bauer
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Moroccan Grated Carrot and Beet Salad

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

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 grated carrots (from about 3 carrots)

  • 1 cup 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 salt

  • Small pinch cayenne

  • 2 tablespoons lemon juice

  • 2 teaspoons honey

  • 2 tablespoons 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.

Nutrition Facts (per serving)
110 Calories
0g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 110
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 13%
Total Sugars 19g
Protein 2g
Vitamin C 7mg 35%
Calcium 42mg 3%
Iron 1mg 7%
Potassium 459mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.