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.
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.
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. 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.
More Salad Recipes You Might Like
- Beetroot, Avocado & Edamame Salad
- Watercress, Orange, Avocado & Chia Seed Salad
- Tomato Ricotta Salad With Gremolata
- Georgian Salad With Walnut Dressing
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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 almonds or hazelnuts, toasted and crushed
- 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
Nutrition
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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!!!
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.