Moroccan salad made from grated carrots and fresh turnips with raisins, cumin, cinnamon and paprika and a honey-lemon dressing.
Raw beets, really?
Yes. For this daughter of a Midwesterner, beets come in only two ways: roasted or boiled and then “pickled” in a vinaigrette.
Here’s my take on the Moroccan classic, a raw carrot and beet salad flavored with cinnamon, paprika and cumin, honey, lemon and mint. Delicious and light as an accompaniment to chicken, turkey or lamb.
Moroccan salad with grated carrots and beets
We always have fresh mint growing somewhere in our garden, which is why I like to throw it in salads. If you don’t have easy access to fresh mint for this recipe, just skip it.
ingredients
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2 cups grated carrots (from about 3 carrots)
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1 Cup grated fresh beets (from approx. 1 medium-sized peeled turnip)
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1/2 Cup golden raisins
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1/2 teaspoon paprika (sweet, not spicy)
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1/4 teaspoon ground cumin
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1/4 teaspoon Cinammon
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Small pinch Salt
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Small pinch cayenne
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2 tablespoon lemon juice
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2 teaspoon honey
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2 tablespoon freshly cut mint leaves
method
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Rinse the grated beets, combine with carrots and raisins:
Place the grated carrots in a medium serving bowl.
Put the grated beets in a sieve and rinse briefly with cold water. This will wash away some of the excess beet juice that might otherwise turn the whole lettuce red. Pat dry with a paper towel.
Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
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Make the dressing:
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne pepper. Then add lemon juice and honey and stir until smooth.
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Dress up carrots and beets, leave for an hour:
Drizzle over the carrots and beets, then gently fold in until the carrots and beets are lightly coated. Before serving, let sit, either chilled or at room temperature, for an hour to allow the dressing to soak into the carrots and beets.
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Stir in chopped mint before serving:
Stir in a few tablespoons of chopped fresh mint leaves just before serving. Garnish with fresh mint.
| nutritional information (per serving) | |
|---|---|
| 110 | calories |
| 0g | Fat |
| 28g | carbohydrates |
| 2g | protein |
