Moroccan Grated Carrot and Beet Salad

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

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