Print

Moroccan Carrot & Beetroot Salad: A Vibrant & Healthy Recipe

Moroccan Carrot & Beetroot Salad: A Vibrant & Healthy Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this Moroccan carrot salad with beets, spices, herbs and toasted nuts. It’s colourful, flavorful and nutritious and is great as a side dish with meat, fish or plant-based protein.

Ingredients

Scale
  • 5 dried apricots, diced (raisins, sultanas or cranberries can also be used)
  • Juice of 1 lemon
  • 3 tablespoons orange juice
  • 3 medium carrots, peeled and grated
  • 3 medium beets, peeled and grated
  • 1 large clove garlic, grated
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon sea salt
  • 4 tablespoons olive oil
  • 3 tablespoons chopped spring onion/scallions
  • 2 tablespoons chopped fresh coriander/cilantro
  • 3 tablespoons almonds or hazelnuts, toasted and crushed
  • Extra coriander and chopped onions for garnish

Instructions

1. Place diced apricots in a large mixing bowl and pour over the lemon and orange juice. Soak for a few minutes.

2. Add grated carrots and beetroot, then sprinkle with grated garlic, spices, and salt.

3. Add the olive oil, nuts, spring onions and fresh coriander.

4. Combine well until all ingredients are mixed through.

5. Serve with extra coriander, spring onions and nuts on top.

Notes

If you have a Moroccan spice blend on hand, you can use 2 teaspoons of that instead of the listed spices.

For extra protein, add cooked meat, grilled halloumi, chickpeas, quinoa or hemp seeds.

Dried fruit, warm spices, lemon and herbs are characteristic of Moroccan and North African cuisine, giving this salad its vibrant flavor.

Nutrition

Find it online: https://paulakitchen.com/moroccan-carrot-and-beetroot-salad/