Beet Carrot Salad
Beet Carrot Salad with dried apricots, nuts and seeds makes a healthy side salad to any meal, both vegan and gluten free
Servings: 6 people
Calories: 230kcal
Ingredients
Salad Ingredients
- 1 beet peeled and grated
- 2 carrots peeled and grated
- 12 dried apricots sliced
- 4 tablespoons sliced almonds
- 2 tablespoons pumpkin seeds toasted
- 2 tablespoons sunflower seeds
- 1/4 cup mint finely chopped
- 1/4 cup parsley finely chopped
- 4 cups spinach leaves firmly packed, sliced
Dressing Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon sugar
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 tablespoon ginger grated
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- To make the dressing, whisk together the vinegar, honey, sugar, salt, pepper, cinnamon and ginger. While whisking constantly, drizzle in the olive oil and mix well.
- In a large bowl, combine beets, carrots, apricots, almonds, pumpkin seeds, sunflower seeds, mint and parsley.
- Toss well until thoroughly combined.
- Add spinach and the dressing. Toss gently.
- Serve, garnished with more almonds and seeds, if desired.
Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 527mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6139IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!