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.
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
- 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.
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.