Name: Moroccan Grated Carrot and Beet Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
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

Moroccan Grated Carrot and Beet Salad

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

15 min total 15 min prep 4 110 cal

Instructions

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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.