Moroccan Carrot & Beet Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted carrots and beets with dried apricots, warm spices, and toasted almonds. Colorful and subtly sweet with earthy depth, it complements grilled meat or plant-based proteins beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 dried apricots (diced (raisins, sultanas or cranberries can also be used))
- Juice of 1 lemon
- 3 tablespoons orange juice
- 3 medium carrots (peeled and grated)
- 3 medium beets (peeled and grated)
- 1 large clove garlic (grated)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground paprika
- 1/2 teaspoon sea salt
- 4 tablespoons olive oil
- 3 tablespoons chopped spring onion/scallions
- 2 tablespoons chopped fresh coriander/cilantro
- 3 tablespoons almonds (or hazelnuts, toasted and crushed)
- Extra coriander and chopped onions for garnish
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 106mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.