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Carrot, Radish, and Beet Salad with Apricot Vinaigrette
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation.
Prep
15 min
Cook
20 min
Servings
4
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Ingredients
- 1/4 cup (60 mL) dried apricots, finely chopped
- 1/4 cup (60 mL) white wine vinegar
- 1 small shallot, finely diced
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) fine sea salt
- 2 Tbsp (30 mL) extra-virgin olive oil
- 4 mixed-coloured carrots, shaved lengthwise, about 3 cups (750 mL)
- 4 mixed-coloured radishes, thinly sliced into rounds
- 1 small red or yellow beet, thinly sliced into rounds
- 1 cup (250 mL) watercress or baby arugula
- 1/4 cup (60 mL) mint leaves, roughly torn
- 2 small oranges, rind removed and sliced into rounds or half moons
- 12 pitted green olives, sliced lengthwise
- 1/4 cup (60 mL) roasted pistachios, roughly chopped, or pumpkin seeds
Nutrition
Per serving:
- calories 190
- protein 3g
-
fat
11g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
21g
- sugars 14g
- fibre 4g
- sodium 615mg
Directions
01
For salad dressing, to small saucepan, add apricots and vinegar and place over medium heat. Bring to a simmer, remove from heat, and let sit for 5 minutes.
02
In medium bowl, whisk together shallot, mustard, and salt. Using slotted spoon, transfer apricots to mustard mixture. Whisk in 2 tsp (10 mL) apricot-infused vinegar along with olive oil until a homogenous vinaigrette forms. Reserve remaining vinegar for another use. Set vinaigrette aside or refrigerate in airtight container until ready to use.
03
Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.
