Raw Vegan Moroccan Salad

This Moroccan beet salad plays is packed with fresh, raw ingredients like carrots, parsley, and olive oil making it refreshing in every way. The perfect side dish to celebrate another round of Daylight Savings!

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Roasted Beet Salad with Feta Cheese

You Can’t Beat Beets!

Ok, that was really bad, but I had to get it out of my system.

The days are getting longer, beets are in season and you can’t compete with the flavor and freshness of local produce. If you haven’t tried some this year, get out to your local produce stand and get some.

Roast them and eat them plain, throw em in your salads, whatever you need to do to appreciate this brightly colored root veggie for it’s true beauty. 

Even if you aren’t “a beet guy”, this recipe has a bit of everything to compel your tastebuds to come back for more time and time again. Just ask my fiancé who is petrified eating anything pink in color but enjoyed this salad. 

Raw + Vegan Moroccan Beet Salad

Crunchy raw carrots, my favorite organic extra virgin olive oil, thick flake salt and fresh parsley tossed with freshly shaved beets. This raw vegan Moroccan beet salad is a marriage of ingredients and flavors that makes polygamy sound convincing. 

Clearly my mind is in a weird place today, but that was the best way to explain that beets go well with sweet, savory and every flavor in between. 

Allergen Tags

Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:

Wheat FreeMilk & Dairy FreeTree Nut FreeSoy FreeEgg FreeShellfish FreeFish FreePeanut Free


Raw Vegan Moroccan Beet Salad

Raw Vegan Moroccan Beet Salad

  • Author: Salima's Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-4 servings 1x


This Moroccan beet salad plays is packed with fresh, raw ingredients like carrots, parsley, and olive oil making it refreshing in every way. 



  • 23 medium sized beets, washed and peeled
  • 1 tbsp olive oil
  • a pinch of salt & pepper
  • 1 cup shredded carrots
  • 1 tbsp parsley, minced
  • a squeeze of orange, lemon or grapefruit juice (optional)


  1. Grate your beets into a large bowl and toss with carrots, parsley, salt, pepper, olive oil, and citrus juice (optional). Toss well and serve with additional parsley as a garnish. Enjoy!
  • Category: Salad
  • Method: Raw
  • Cuisine: Moroccan

Keywords: Raw Vegan Moroccan Beet Salad, Moroccan Beet Salad

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Raw Vegan Moroccan Beet Salad


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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