Moroccan-Style Carrot and Beet Salad 4.000

Deb Lindsey for The Washington Post

Nov 20, 2013

Finely grating the carrots and beets (both of them raw) helps them absorb the orange juice and spices, making for a vibrant, fresh counterpoint to the rich foods of the holiday table.

Make Ahead: The salad can be refrigerated for up to 3 days.

4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings; makes 2 1/2 cups

  • 8 ounces carrots, scrubbed well and finely grated
  • 8 ounces beets, peeled and finely grated
  • Finely grated zest and juice of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon sea salt
  • Pinch ground cayenne pepper (optional)


Toss together the carrots, beets, orange zest and juice in a mixing bowl. Drizzle in the oil, then toss to coat. Sprinkle in the cumin, paprika, salt and cayenne, if using, then toss to incorporate.

Serve at room temperature or chilled.

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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

Tested by Sarah Meyer Walsh.

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