Moroccan Carrot & Beetroot Salad

Colourful and nutritious, this Moroccan carrot and beet salad is very flavourful and is great as a side dish with meat, fish or plant-based protein. It’s rich in vitamins and antioxidants, fibre and is gluten-free, paleo, Whole30 and vegan-friendly.


Morrocan Carrot Salad With Beets, Herbs & Toasted Nuts

Dried fruit, warm spices, lemon and herbs are very characteristic of Moroccan and North African cuisines (and Middle Eastern too) and that’s exactly what you’ll be getting in this amazing carrot and beet salad. It’s made as a slaw with grated veggies and dressed with citrus juices, a touch of garlic, spices and olive oil. Spring onions and coriander add a bit of freshness to the salad, while toasted nuts add a little crunch and protein. You can also add things like hemp seeds, chia seeds or pumpkin seeds.

 

How to make Moroccan carrot salad

WHAT DOES MOROCCAN CARROT SALAD GO WITH?

This salad can be served as a side dish or as a main. If you’re serving it as a main dish, I would recommend adding some extra protein such as cooked chicken, lamb or pork, quinoa, grilled halloumi cheese or even something like lentils or chickpeas if those don’t trouble you. It would be nice over couscous as well.

As a side dish, I would often make it as an accompaniment with grilled red meat, chicken or fish; or, if I am making my Moroccan lamb stew and want to have something fresh and zesty on the side.

Moroccan salad with carrots and beets

MORE SALAD RECIPES YOU MIGHT LIKE

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Moroccan Carrot Salad With Beets

Moroccan Carrot & Beet Salad

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Salad
  • Cuisine: Moroccan
  • Diet: Vegan

Description

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.


Scale

Ingredients

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 toasted crushed almonds or hazelnuts
Extra coriander and chopped onions for garnish


Instructions

  • Place diced apricots in a large mixing bowl and pour over the lemon and orange juice. Soak for a few minutes.
  • Add grated carrots and beetroot, then sprinkle with grated garlic, spices, and salt. Add the olive oil, nuts, spring onions and fresh coriander.
  • Combine well until all ingredients are mixed through. Serve with extra coriander, spring onions and nuts on top.
  • Dried fruit, warm spices, lemon and herbs are very characteristic of Moroccan and North African cuisines (and Middle Eastern too) and that’s exactly what you’ll be getting in this amazing carrot and beet salad. It’s made as slaw with grated veggies and dressed with citrus juices, a touch of garlic, spices and olive oil. Spring onions and coriander add a bit of freshness to the salad, while toasted nuts add a little crunch and protein.

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, you can add any type of cooked meat or grilled halloumi or plant-based chickpeas, quinoa, hemp seeds etc.

 

SAVE THIS CARROT BEET SALAD TO PINTEREST

Moroccan Carrot & Beet Salad (Vegan, Paleo, Whole30)

Moroccan Carrot & Beet Salad (Vegan, Paleo, Whole30)
BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

2 Comments
  1. Bravo Irena!!!! Great Recipe!!!! Full of flavours and with a touch of oriental spirit, yet simple and nourishing… So fresh and energizing. Thanks for your great taste and choice! Warm regards from sunny Sofia!!!

    1. Thank you and my pleasure! I appreciate your lovely comment, especially from someone from Bulgaria where salads are consumed at like every single meal 😉 and there are so many fun salad recipes. I loved eating out when we went to Bulgaria as we always started with a salad.

See all comments »

You Might Also Like

116 Shares
Share via
Copy link
Powered by Social Snap