Name: Moroccan Carrot-Beet Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 orange; 1 tablespoon lemon juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; ½ teaspoon flaxseed meal or chia seeds; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; ⅛ teaspoon freshly ground black pepper; 1 cup grated carrot; 1 cup grated scrubbed beet; 1 cup chopped seeded cucumber; ½ cup finely chopped red onion; 4 cups fresh baby spinach or salad greens; 1 tablespoon golden raisins; 1 tablespoon shelled roasted pistachios; Sea salt, to taste

Prep-time: 15 minutes / Ready In: 15 minutes
Makes 6 cups
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This Moroccan-inspired recipe is an explosion of flavors, colors, and textures that will delight even the most staunch salad snubber. Leafy greens are dressed in lemon juice, warming spices, and fresh herbs, creating a medley of flavors that perfectly complements earthy beets, tangy onion, and crunchy carrot. A sprinkling of sweet golden raisins and salty pistachios is the finishing touch for this delicious salad, which features complex flavors but comes together in just 15 minutes. The tossed veggies can also be prepped a day in advance, but wait until just before serving to plate with spinach and top with pistachios and raisins.

Tip: Use the large holes of a box grater to grate the beet without losing too much juice.

For more vegan Moroccan recipes, check out these tasty ideas:

By Darshana Thacker Wendel, Nov 10, 2022

Ingredients

1 orange
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
½ teaspoon flaxseed meal or chia seeds
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly ground black pepper
1 cup grated carrot
1 cup grated scrubbed beet
1 cup chopped seeded cucumber
½ cup finely chopped red onion
4 cups fresh baby spinach or salad greens
1 tablespoon golden raisins
1 tablespoon shelled roasted pistachios
Sea salt, to taste

Instructions

To make orange supremes, slice off ends of orange. Stand orange on a flat end. Slice off all the peel and bitter white pith in vertical strips, following the curve of the fruit. Working over a bowl to catch juice, slice between a membrane and section toward the center of the fruit. Repeat on the other side of the section, releasing it into the bowl.
In a medium bowl combine the next seven ingredients (through pepper). Mix well. Add orange supremes and juice and the next four ingredients (through onion). Toss to combine.
Just before serving, arrange spinach on a platter. Top with carrot mixture, raisins, and pistachios. Season with salt.

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N5 months ago

Easy and delicious. I used my food processor to shred the beets and carrots.
I had no idea that a raw beet could be so sweet. Doubled the recipe and everybody liked it.

annetta5 months ago

are the beets cooked or raw?

Brigitte Stertz6 months ago

Salads are not one of my favorite foods, but this one makes me want to eat more.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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