Moroccan Grated Carrot and Beet Salad

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.

  • Prep time: 15 minutes
  • Yield: Serves 4


  • 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 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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  • Dianne

    Love this recipe! Even more fun when the carrots and beets are spiralized: so fancy

  • Tiffany

    Delish. I swapped the cayenne with ginger and added a pinch of ground clove and walnuts. So amazing.

  • 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.

  • Erin

    Thank you for the recipe. I love it! So light and refreshing and full of great flavour!

  • 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.

  • 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!


  • 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. =)

  • 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.

  • Lauren

    Yum! I had totally forgotten about beets! Ha. I bet this would be a great way to jazz up a turkey sandwich.

  • Kay

    One thing I added was a tiny bit of blood orange flavored olive oil, and it just added a while different level of taste.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • Rachel Cooks

    This looks awesome–love the golden raisins in it! I made a (sort of) similar slaw once that also used the beet greens. Delicious and SO healthy!

  • Tres Amie

    I am always wary of the staining power of red beets. I think I will try this one with golden beets :)

    • 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.

  • 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!