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Moroccan Beetroot and Carrot Salad



4 portion(s)

Moroccan Beetroot and Carrot Salad

  • 300 g carrots, peeled if not organic
  • 180 g beetroot, washed, peeled and quartered
  • 1/2 tsp sweet paprika
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cumin
  • 1 pinch salt
  • 1 pinch cayenne
  • 1 lemon, juice only
  • 2 tsp Raw Honey
  • 60 g raisins
  • mint leaves, (a large handful, washed)

Recipe's preparation

    Moroccan Beetroot and Carrot Salad
  1. 1. Place all the ingredients except the raisins and mint into the TM bowl. Chop 5 sec/speed 5.

    2. Check the consistency of the salad. Chop for another second or two if you want it finer.

    3. Add the raisins to the bowl and stir 2 sec/speed 4/reverse blade direction.

    4. If you let it sit for about a hour, the dressing will seep into the carrots and beets but it's also delicious straight away. Plate up and top the salad with fresh mint leaves just before serving.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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