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Colorful and nutritious, this Moroccan carrot and beet salad is incredibly flavorful and makes a great side dish with meat, fish, or plant-based protein. Packed with vitamins, antioxidants, and fiber, this salad is gluten-free, paleo, Whole30, and vegan-friendly.
Dried fruit, warm spices, lemon, and herbs are characteristic of Moroccan and North African cuisines, as well as Middle Eastern cuisines. This amazing carrot and beet salad combines these flavors in a slaw made with grated veggies and dressed with citrus juices, garlic, spices, and olive oil. Spring onions, coriander, and toasted nuts add freshness and crunch to the dish. You can also incorporate ingredients like hemp seeds, chia seeds, or pumpkin seeds.
What Goes Well with Moroccan Carrot Salad?
This salad can be served as either a side dish or a main course. To make it a main dish, consider adding extra protein such as cooked chicken, lamb, pork, quinoa, grilled halloumi cheese, or even lentils or chickpeas. It also pairs nicely with couscous.
As a side dish, this salad complements grilled red meat, chicken, or fish. It’s also a great accompaniment to dishes like Moroccan lamb stew when you want something fresh and zesty on the side.
More Salad Recipes You Might Enjoy
You’ll love this Moroccan carrot salad with beets, spices, herbs, and toasted nuts. It’s colorful, flavorful, and nutritious, making it a fantastic side dish with meat, fish, or plant-based protein.
- 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. Mix in 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 characteristic of Moroccan and North African cuisines and that’s exactly what you’ll find in this amazing carrot and beet salad. It’s made as a slaw with grated veggies and dressed with citrus juices, garlic, spices, and olive oil. Spring onions and coriander add freshness to the salad, while toasted nuts provide 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 additional protein, consider adding cooked meat, grilled halloumi, or plant-based options like chickpeas, quinoa, or hemp seeds.
Calories: 278 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 425mg | Potassium: 797mg | Fiber: 7g | Sugar: 18g | Vitamin A: 8195 IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 2mg
Keywords: Side Dishes, Vegetarian, Vegan-Friendly, Moroccan, Salad, Vegetable Recipes
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