Moroccan Carrot and Beetroot Salad with Orange
This Moroccan-inspired carrot and beetroot salad combines fresh orange, golden raisins, toasted walnuts and warm spices for a colourful, crunchy side dish.
Ingredients
For the Salad
- 4 carrots peeled and coarsely grated
- 2 raw beetroot peeled and coarsely grated
- ½ red onion finely chopped
- 1 handful golden raisins
- 1 large handful fresh coriander roughly chopped
- 1 small handful fresh mint chopped, plus a few leaves for garnish
- 25 g walnuts roughly chopped and toasted
For the Dressing
- 1 tablespoon cumin seeds
- 3 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 garlic clove crushed
- Zest and juice of 2 small oranges
- 1 tablespoon ras el hanout
- ¼ teaspoon ground cinnamon
- Juice of ½ lemon
- 1 teaspoon flaked sea salt or to taste
- Pinch of chilli flakes optional
Instructions
Toast the cumin seeds
- Place the cumin seeds in a dry frying pan over a medium heat. Toast for 1–2 minutes, stirring frequently, until fragrant. Transfer to a pestle and mortar and lightly crush.
- Avoid letting the seeds become too dark, as they can turn bitter.
Toast the walnuts
- Add the chopped walnuts to the dry pan and toast for 2–4 minutes, stirring regularly, until fragrant and lightly golden. Transfer to a plate to cool.
- Keep an eye on them throughout, as chopped walnuts can burn quickly.
Prepare the dressing
- In a large bowl, whisk together the olive oil, honey or maple syrup, crushed garlic, orange zest, orange juice, ras el hanout, cinnamon, crushed cumin, lemon juice and salt.
- Add the chilli flakes if using.
- Taste the dressing before adding the vegetables. It should be fragrant, citrusy and gently spiced, with enough acidity to balance the natural sweetness of the carrots and raisins.
Grate the vegetables
- Peel and trim the carrots and beetroot, then coarsely grate both using a box grater or the grating attachment of a food processor.
- Finely chop or thinly slice the red onion. Add everything to a large mixing bowl along with the golden raisins, chopped coriander and mint.
Toss the salad
- Pour the dressing over the vegetables and herbs. Toss thoroughly until everything is evenly coated.
- If you prefer a less juicy salad, add the orange juice gradually rather than pouring it all in at once. The dressing should cling to the grated vegetables without leaving an excessive amount of liquid at the bottom of the bowl.
Leave to rest
- Allow the salad to sit for at least 15 minutes before serving. This gives the raisins time to soften slightly and allows the dressing to mingle with the vegetables and herbs.
- If preparing the salad in advance, cover and refrigerate it.
Finish and serve
- Taste and adjust the seasoning if necessary. Add a little more lemon juice if the salad needs brightness, or a small pinch of salt if the flavours seem muted.
- Scatter over the toasted walnuts and reserved mint leaves just before serving.
Notes
Recipe Testing Notes
Why use raw beetroot? Raw beetroot is firm, earthy and slightly sweet. When coarsely grated, it creates a fresh, crunchy texture that works alongside the carrots. Cooking the beetroot would produce a softer salad and change the balance of textures, so raw beetroot is the best choice for this version. Why toast the cumin seeds? Whole cumin seeds develop a deeper, more rounded aroma when toasted briefly. Crushing them after toasting helps release their flavour while retaining a little texture. Ground cumin can be used if necessary, but it will give a slightly different result. How much orange juice should you add? The recipe uses the zest and juice of two small oranges. Even small oranges can vary in juiciness, so add the juice gradually. You want the dressing to coat the salad, not leave it sitting in a pool of liquid. Why add the walnuts at the end? The walnuts are at their best when freshly toasted and crunchy. Adding them immediately before serving prevents them from absorbing too much moisture from the dressing. How long should the salad rest? Fifteen minutes is a useful starting point. This gives the dressing time to mingle with the vegetables and the raisins time to soften slightly, without leaving the salad sitting for so long that the vegetables lose too much crunch.Variations
Use regular raisins. Dark raisins work just as well as golden raisins. They will make the salad slightly darker but will not change the method. Swap the walnuts. Chopped almonds or pistachios are good alternatives. Toast them briefly before serving to bring out their flavour. Add Apple - Add some sliced or grated Apple. Make it vegan. Replace the honey with maple syrup. Add chickpeas. A drained tin of chickpeas makes the salad more substantial and turns it into a useful lunch option. Add them after draining and drying them well. Adjust the heat. Leave out the chilli flakes for a mild salad or add a little more for extra warmth. Bear in mind that some ras el hanout blends are already peppery. Change the herbs. Coriander and mint work particularly well here, but you can adjust their proportions to suit your taste. Keep the herbs fresh rather than dried.What to Serve with Moroccan Carrot and Beetroot Salad
This salad works best alongside dishes that benefit from something fresh, crunchy and citrusy.Grilled or roast chicken
Serve it with Moroccan-spiced chicken, grilled skewers or simply roasted chicken. The orange and spices complement savoury, charred flavours, while the raw vegetables provide a fresh contrast.Grilled fish
The citrus dressing works well with grilled white fish or salmon. Serve with flatbreads or a simple grain dish for a complete meal.Couscous and chickpeas
Pair the salad with fluffy couscous, chickpeas and extra fresh herbs. The combination makes a colourful vegetarian meal, with the salad providing crunch and acidity.A mezze spread
Add hummus, warm flatbreads, olives and other dips for a sharing table. The salad brings colour and freshness to richer, creamier dishes.Roasted vegetables
Serve alongside roasted cauliflower, aubergine or squash. The sweetness of roasted vegetables works well with the orange dressing and warm spices.Storage and Make Ahead
Can you make it ahead?
Yes. You can prepare the salad up to 4 hours ahead, cover it and refrigerate it. The vegetables can also be grated in advance and stored separately from the dressing if you want to preserve as much crunch as possible. Keep the toasted walnuts in a separate container and add them immediately before serving.How long does it keep?
Store leftovers in an airtight container in the fridge and eat within 1–2 days. The vegetables will soften and release more liquid as they sit, and the walnuts will lose their crunch.Can you freeze it?
Freezing is not recommended. Raw grated carrots and beetroot will lose their crisp texture when thawed, and the dressing may separate.Can you prepare the dressing separately?
Yes. Whisk the dressing together and refrigerate it in a covered container for up to a day. Stir or whisk again before using, then toss with the vegetables shortly before serving.Frequently Asked Questions
Can I use cooked beetroot instead of raw?
You can, but the texture will be different. Raw beetroot provides a firm crunch that complements the carrots and walnuts. Cooked beetroot will be softer and may release additional moisture into the salad.Is this salad spicy?
It is warmly spiced rather than hot. Ras el hanout, cumin and cinnamon provide fragrance and depth. Chilli flakes are optional, and the heat will depend partly on the spice blend you use.What can I use instead of ras el hanout?
You can make a simple alternative using ground cumin, coriander, ginger and paprika, with a little cinnamon. It will not taste exactly the same, as ras el hanout blends vary, but it will still give the dressing a warm, aromatic flavour.Can I use ordinary oranges?
Yes. If your oranges are larger than expected, add the juice gradually and stop when you have enough dressing to coat the vegetables. Keep the zest for its fragrant citrus flavour.Can I leave out the honey?
Yes. You can use maple syrup for a vegan version or leave out the sweetener if your oranges are particularly sweet. Taste the dressing before deciding whether it needs the extra sweetness.Why does the salad need to rest before serving?
Resting gives the dressing time to coat the vegetables and allows the flavours to develop. The raisins also soften slightly as they absorb some of the moisture.Is this salad suitable for meal prep?
It can be prepared ahead, although the texture is best on the day it is made. For meal prep, store the grated vegetables, dressing and walnuts separately, then combine them when you are ready to eat.Can I serve this salad warm?
It is designed to be served cold or at room temperature. If serving alongside warm food, take it out of the fridge shortly before the meal, toss it again and add the walnuts at the end.Nutrition
Calories: 176kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 46mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 10234IUVitamin C: 5mgCalcium: 67mgIron: 2mg
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