Moroccan Carrot & Beet Salad

🧂 Ingredients

• 5 dried apricots

  diced (raisins, sultanas or cranberries can also be used)
• Juice of 1 lemon
• 3 tablespoons orange juice
• 3 medium carrots

  peeled and grated
• 3 medium beets

  peeled and grated
• 1 large clove garlic

  grated
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground paprika
• 1/2 teaspoon sea salt
• 4 tablespoons olive oil
• 3 tablespoons chopped spring onion/scallions
• 2 tablespoons chopped fresh coriander/cilantro
• 3 tablespoons almonds

  or hazelnuts, toasted and crushed
• Extra coriander and chopped onions for garnish

Instructions

• 1 Place diced apricots in a large mixing bowl and pour over the lemon and orange
  juice. Soak for a few minutes.
• 2 Add grated carrots and beetroot, then sprinkle with grated garlic, spices, and
  salt. Add the olive oil, nuts, spring onions and fresh coriander.
• 3 Combine well until all ingredients are mixed through. Serve with extra
  coriander, spring onions and nuts on top.
• 4 Dried fruit, warm spices, lemon and herbs are very characteristic of Moroccan
  and North African cuisines (and Middle Eastern too) and that’s exactly what
  you’ll be getting in this amazing carrot and beet salad. It’s made as slaw with
  grated veggies and dressed with citrus juices, a touch of garlic, spices and
  olive oil. Spring onions and coriander add a bit of freshness to the salad,
  while toasted nuts add a little crunch and protein.

Nutrition Info