Description
Celebrate the vibrancy of raw, earth-grown produce with this refreshing Moroccan Carrot & Beetroot Salad. This nutrient-dense slaw combines the natural, crisp sweetness of grated carrots and earthy beets with the chewy texture of dried apricots. Dressed in a bright, citrusy vinaigrette infused with warm North African spices like cumin, cinnamon, and coriander, it is a restorative and colorful side dish that pairs perfectly with grilled proteins or hearty grain bowls.
Ingredients
3 medium carrots, grated
2 medium beetroots, peeled and grated
5 dried apricots, finely diced
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
Salt and black pepper to taste
Optional: Fresh mint or cilantro for garnish
Instructions
In a large mixing bowl, combine the grated carrots and grated beetroots.
Add the finely diced dried apricots to the vegetable mixture.
In a small jar or bowl, whisk together the olive oil, orange juice, lemon juice, cumin, cinnamon, and coriander until emulsified.
Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
Season with salt and black pepper according to your preference.
Garnish with fresh herbs if desired and serve immediately, or let rest for 15 minutes to allow flavors to meld.
Notes
If you prefer, you can substitute the dried apricots with golden raisins or dried cranberries. This salad holds up well in the refrigerator for up to two days, though it is best enjoyed fresh to maintain the crunch of the raw vegetables. If the beets have a strong earthy taste, adding a little extra lemon juice helps brighten the profile.
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg