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Moroccan Grated Carrot and Beet Salad – – grated carrots, grated fresh beets ( from 1 medium sized peeled beet), golden raisins, flax seeds, paprika (sweet, not hot), ground cumin, cinnamon, pinch Himalayan salt, pinch cayenne pepper, juice of 1 lemon, honey, sliced fresh mint leaves, Grate the carrots and the beet using a food processor and the slicing blade attachment.; Place the grated carrots in a medium sized serving bowl.; Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise colour the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots.; Add the raisins and seeds. Stir gently to combine.; In a small bowl whisk together the paprika, cumin, cinnamon, salt and cayenne. Then add the lemon juice and honey and whisk until smooth.; Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.; Right before serving, stir in a couple of tablespoons of sliced fresh mint leaves. Garnish with fresh mint.; –