Carrot, Radish, and Beet Salad with Apricot
Servings 4
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
Instructions
- 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.
- 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.
- Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.
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