Moroccan Grated Carrot and Beet Salad

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Moroccan Grated Carrot and Beet Salad

About recipe

This vibrant dish is more than a feast for the eyes! The colors in this salad come from powerful antioxidants like orange beta-carotene from the carrots and purple betalains from the beets. Both vegetables are also packed with healthy fiber, vitamin C, and other health-boosting nutrients. Plus, it’s quick to throw together!

Ingredients (serves 1)

2 cups grated carrots (from about 3 large carrots)
1 cup grated fresh beets (from about 1 medium, peeled beet)
1/4 cup golden raisins
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
small pinch of cayenne (optional)
2 tablespoons fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
1.5 teaspoons honey
2 tablespoons chopped fresh mint
2 tablespoons pumpkin seeds or pistachio nuts

Preparation

1. Grate carrots into medium-sized serving bowl.
Place grated beets in strainer and rinse briefly to wash away a little bit of the excess beet juice. Pat dry with a paper towel and add beets to carrots.
Add raisins and stir to combine.
In a small bowl, whisk together the spices, salt, lemon juice, olive oil, and honey until well combined.
Drizzle dressing over carrots and beets, gently folding until carrots and beets are lightly coated.
Let sit for an hour before serving to allow dressing to soften vegetables. Taste, and season with additional salt and pepper if needed.
Before serving, stir in fresh mint and top with pumpkin seeds or pistachios (if desired.)

Nutritional information

This information is per serving.

Calories160
Calories from fat80
Total fat9 g
Saturated fat2 g
Protein2 g
Sodium180 mg
Fiber3 g
Total Carbohydrate19 g
Sugars14 g

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Jamaica Plain, MA 02130
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Fax: 617.522.7770

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