Enjoy the wonderful flavours of Morocco in this vibrant salad. For a fun look to your salad, use a spiralizer to get thin ribbons on carrot and beet.
¾ cup chopped apricots
1 clove garlic, minced
¼ cup white wine vinegar
6 carrots, julienned
3 large beets, julienned or spiralized
2 green onions, thinly sliced
½ cup chopped mint
½ cup chopped flat leaf parsley
½ cup toasted almonds
1 Tbsp lemon juice
zest of one lemon
3 Tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ras el hanout
½ tsp chili flakes
¼ cup olive oil
salt and pepper to taste
1
In a large bowl combine the apricots, garlic and vinegar. Allow to marinate 10 minutes.
2
Add the julienne 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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Ingredients
¾ cup chopped apricots
1 clove garlic, minced
¼ cup white wine vinegar
6 carrots, julienned
3 large beets, julienned or spiralized
2 green onions, thinly sliced
½ cup chopped mint
½ cup chopped flat leaf parsley
½ cup toasted almonds
1 Tbsp lemon juice
zest of one lemon
3 Tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ras el hanout
½ tsp chili flakes
¼ cup olive oil
salt and pepper to taste
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