Moroccan Carrots & Beets with Yogurt
Jul 16, 2025
Sweet summer carrots and beets shine in this Moroccan-inspired salad, where their natural sugars are heightened by gentle blanching and balanced with a vibrant blend of warming spices. Golden and Badger Flame beets bring color and mellow flavor, while crisp-tender carrots provide just the right bite. A swirl of Greek yogurt adds cool contrast, and preserved lemon—bright, salty, and deeply aromatic—ties everything together with a distinctly North African flair. If you’ve never used preserved lemon before, you can often find it in the Eastern European or international section of your grocery store, jarred and ready to chop into dishes like this. Served warm or at room temperature, this salad is equally at home on a summer table or packed for a picnic.
Ingredients:
1 lb (450 g) baby carrots or regular carrots cut into ¼-inch batons
1 lb (450 g) sweet beets (such as golden or Badger Flame), cut into ¼-inch batons
â…“ cup (80 ml) olive oil, plus more to finish
1 teaspoon sugar
3 garlic cloves, crushed
1 medium onion, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
¾ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground ginger
â…› teaspoon ground cloves
Pinch of ground chili powder (such as Kashmiri or Aleppo)
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
2½ cups (50 g) cilantro leaves, divided
½ cup (120 g) Greek yogurt
Salt, to taste
Instructions
Blanch the carrots and beets in boiling water for about 10 minutes, until tender but still slightly crisp. Drain and set aside.
In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and lightly browned.
Add the blanched carrots and beets to the pan, followed by the sugar, garlic, cumin, paprika, cinnamon, coriander, ginger, cloves, chili powder, vinegar, and preserved lemon. Stir well to coat the vegetables in the spice mixture. Cook for 2–3 minutes, then remove from the heat. Season with salt and let the salad cool to room temperature.
Just before serving, stir in most of the cilantro leaves, reserving a few for garnish.
Serve in individual bowls, topping each portion with a spoonful of Greek yogurt, a drizzle of olive oil, and a few extra cilantro leaves.
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