Recipes: Salads

Moroccan Beet and Carrot Salad with Almonds, Mint, and Apricots

Prep Time:

Serves

6-8

Ingredients

  • 3/4 cup chopped apricots
  • 1 clove garlic, minced
  • 1/4 cup white wine vinegar
  • 6 carrots, julienned
  • 3 large beets julienned or spiralized
  • 2 green onions, sliced thinly
  • 1/2 cup chopped mint
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup toasted almonds
  • zest of one lemon
  • 1 tbsp lemon juice
  • 3 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1/2 tsp chili flakes
  • 1/2 tsp ras el hanout
  • 1/4 cup olive oil

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Directions

  1. In a large bowl combine the apricots, garlic and vinegar. Allow to marinate 10 minutes.
  2. Add the julienned carrots and beets, green onion, mint, parsley and almonds.Toss to combine.
  3. In a small bowl combine the lemon zest, lemon juice, pomegranate molasses, ground cumin, chili flakes, ras el hanout and olive oil.
  4. Add the dressing to the carrot beet salad.
  5. Season to taste with salt and pepper.

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