Beetroot and Carrot Salad

Ingredients for Beetroot and Carrot Salad

For salad

  1. Beets -1 piece (medium) to taste
  2. Carrots 3 pieces (small)
  3. Golden raisins 100 grams (or to taste)
  4. Mint (preferably fresh) to taste

For refueling

  1. Sweet Paprika 1/2 teaspoon
  2. Ground caraway seeds 1/4 teaspoon
  3. Ground cinnamon 1/4 teaspoon
  4. Honey 2 teaspoons
  5. 1/4 teaspoon salt
  6. Lemon juice 1.5 tablespoons
  • Main Ingredients Carrot, Beetroot, Raisin, Honey
  • Portion2-3
  • World cuisine Moroccan cuisine


Deep salad bowl, tablespoon, colander, disposable paper towels, coarse grater, vegetable peeling knife, kitchen knife, cutting board, whisk, small and deep bowl, food wrap.

Making beetroot and carrot salad:

Step 1: prepare the vegetables.

Rinse the carrots and beets thoroughly, it is best to clean them with a special soft brush. Such thoroughness is especially needed for preparing a day salad, because in the future we will not boil vegetables, but we will use them raw.
Grind clean carrots and beets separately from a grater. Put the grated beets in a colander and rinse with cool and running water, then lay the pieces of vegetables on towels and dry. Carrots can optionally not be washed, only dried.

Step 2: preparing a gas station.

Mix all the ingredients for dressing, that is, honey, sweet paprika, ground cinnamon, salt and lemon juice in a prepared bowl. Beat the resulting spicy-honey sauce until smooth with a whisk.

Step 3: mix the salad.

In a salad bowl, add the grated carrots and beets, add the golden raisins to the same. Pour on top of the previously prepared dressing and mix the salad, now sprinkle with fresh mint leaves. Important: If you do not have fresh mint, then you can very well use dry, but the taste will be less refreshing. Ready salad should be allowed to infuse after mixing, for this leave it at room temperature, covering with a lid or cling film 1-2 hours. During this time, a salad of beets and carrots will let the juice and thoroughly soak, after which it will be completely ready for serving.

Step 4: serve beetroot salad with carrots.

Serve beetroot salad with carrots in a la carte flat plates with a fork next to it. You don’t need to decorate or season this dish with anything, because as a result you get a ready-made full-fledged dish. Enjoy the unusual combination of taste, fresh aroma and the benefits of vegetables. Eat the salad yourself and treat the guests.
Enjoy your meal!

Recipe Tips:

- This salad can be wounded in the refrigerator for two days, but no more.

- If you like sourness in dishes more, then add a little pulp of lemon, if sweets, then try to prepare this salad with a pulp of orange.

- You can also allow yourself a little experiment and add a little toasted nuts to this vegetable salad.