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Beets have always intimidated me. Maybe it’s the unforgiving stains they leave behind, the larger than life stalks that I could barely fit into my shopping cart or the unpleasant childhood memories of canned beets, whatever the reason, I am no longer timid about preparing this beautifully vibrant root veggie! ¬†This simple salad has made me a confident beet lover. Who knew it was so simple to prepare fresh raw beets? If you’re like I was and have serious reservations about beets, give them a second chance to make a first impression. You won’t regret it.

Moroccan Beet Salad

Directions:

  1. Rinse beets and slice off ends. Peel or slice off the outer layer of skin. Grate beets into a large bowl and then place grated beets into a strainer and rinse beets under cold water to remove excess juice. Pat dry with a paper towel. Transfer back to the bowl.
  2. Peel carrots and grate into the bowl with the beets. Add the raisins and garbanzo beans and then stir to combine.
  3. In a separate small bowl, whisk together the paprika, ground cumin, ground cinnamon, salt, cayenne pepper, lemon juice and honey until fully combined.
  4. Garnish with fresh chopped parsley or mint. Enjoy!

This recipe was inspired and adapted from this recipe.

2 Responses

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  1. Mom

    I loved this dish! Since we planted beets this year, I’ll be making this more often!

  2. Hi Mom, thanks! I didn’t try any of the beet from your garden this year. Did you pickle any?

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