Carrot, Radish, and Beet Salad with Apricot

The happy jumble of vegetables in the Carrot, Radish, and Beet Salad with Apricot is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colors for the most striking salad presentation.

TIP: Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.

Carrot, Radish, and Beet Salad with Apricot

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Servings

4

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Ingredients

• 1/4 cup dried apricots finely chopped
• 1/4 cup white-wine vinegar
• 1 small shallot finely diced
• 1 tsp Dijon mustard
• 1/4 tsp fine sea salt
• 2 Tbsp extra-virgin olive oil
• 4 cups mixed-colored carrots shaved lengthwise, about 3
• 4 mixed-colored radishes thinly sliced into rounds
• 1 small red or yellow beet thinly sliced into rounds
• 1 cup watercress or baby arugula
• 1/4 cup 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 roasted pistachios roughly chopped, or pumpkin seeds

Ingredients 1/4 cup dried apricots finely chopped 1/4 cup white-wine vinegar 1 small shallot finely diced 1 tsp Dijon mustard 1/4 tsp fine sea salt 2 Tbsp extra-virgin olive oil 4 cups mixed-colored carrots shaved lengthwise, about 3 4 mixed-colored radishes thinly sliced into rounds 1 small red or yellow beet thinly sliced into rounds 1 cup watercress or baby arugula 1/4 cup 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 roasted pistachios roughly chopped, or pumpkin seeds

Servings 4 Print Recipe

Instructions

1. 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.
2. In medium bowl, whisk together shallot, mustard, and salt. Using slotted spoon, transfer apricots to mustard mixture. Whisk in 2 tsp 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.
3. Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.

Recipe Notes

Per serving: 169 calories; 1 g protein; 12 g total fat (10 g sat. fat); 16 g total carbohydrates (13 g sugars, 1 g fiber); 15 mg sodium