Ingredients
- Serves 4
- 2 cups of grated carrots (from about 3 carrots)
- 1 cup of grated fresh beetroot (from about 1 medium sized peeled beet)
- ½ cup raisins (optional but add good texture)
- ½ tsp paprika (sweet, not hot)
- ¼ tsp ground cumin
- ¼ tsp cinnamon
- Small pinch of salt
- Small pinch of cayenne
- 2 Tbsp lemon juice
- 2 tsp honey
- 2 Tbsp sliced fresh mint leaves
MOROCCAN SPICED CARROT AND BEETROOT SALAD
Method
- 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
- In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne
- Then add the lemon juice and honey and whisk until smooth
- Drizzle over 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
- Right before serving, stir in a couple tablespoons of sliced fresh mint leaves
- Garnish with fresh mint
Comments
Thanks to McArthurs Berry Farm for providing the carrots and beetroot used in the demonstration
If you would like to download a printable version of this recipe, please click here
