Moroccan Grated Carrot and Beet Salad

Ingredients

• 2 cups of grated carrots
• 1 cup of grated fresh beets
• 1/2 cup golden raisins
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• Small pinch of salt
• Small pinch of cayenne
• 2 Tbsp lemon juice
• 2 teaspoons honey
• 2 Tbsp sliced fresh mint leaves

Directions

1. Put the grated carrots into a medium sized serving bowl.
2. Transfer the grated beets to a sieve and give them a quick rinse under cold water. This removes some of the extra beet juice, which helps keep the entire salad from turning beet red. Blot them dry with a paper towel.
3. Add the beets to the bowl with the carrots, then add the raisins. Toss everything together gently.
4. In a small bowl, whisk the paprika, cumin, cinnamon, salt, and cayenne together. Add the lemon juice and honey, then whisk again until the dressing is smooth.
5. Pour the dressing over the carrots and beets. Fold gently until the vegetables are lightly coated, then let the salad sit for an hour before serving, chilled or at room temperature, so the dressing can soak in.
6. Just before serving, stir in a couple tablespoons of sliced fresh mint leaves. Finish with fresh mint as a garnish.