Name: Winter Carrot and Beet Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: World
Ingredients: Oranges 1; Olive oil 2 tbsp; Cayenne pepper ¼-¾ tsp; Salt ½ tsp; Black pepper; Carrots 3; Red cabbage ½; Beets 3 Cooked; Chickpeas 1 can; Cashews ½ cup; Dried apricots ¼ cup; Parsley 2 handfuls

Ingredients

For dressing:

1 Oranges

2 tbsp Olive oil

¼-¾ tsp Cayenne pepper

½ tsp Salt

Black pepper

For salad:

3 Carrots

½ Red cabbage

3 Cooked Beets

1 can Chickpeas

½ cup Cashews

¼ cup Dried apricots

2 handfuls Parsley

Ingredients

For dressing:
1 Oranges
juiced
2 tbsp Olive oil
extra-virgin
¼-¾ tsp Cayenne pepper
½ tsp Salt
Black pepper
to taste
For salad:
3 Carrots
grated or shredded
½ Red cabbage
thinly shredded
3 Cooked Beets
shredded
1 can Chickpeas
drained and rinsed
½ cup Cashews
toasted, roughly chopped
¼ cup Dried apricots
chopped
2 handfuls Parsley
fresh, chopped, or coriander

Winter Carrot and Beet Salad

This delicious Winter Carrot and Beet Salad is also the simplest, with a vibrant spark from orange juice and cayenne pepper dressing. It’s packed with veggies, chickpeas, and fresh herbs and studded with dried apricots and toasted cashews. Winter salads don’t have to be boring!

Start by prepping the dressing: Shake the orange juice, extra-virgin olive oil, cayenne pepper, and salt and black pepper in a mason jar until emulsified. Next, shred the vegetables and chop the dried apricots and cashews. Drain and rinse the chickpeas. If making ahead of time, keep the dressing and the shredded veggies separate in the refrigerator until ready to serve. In a large bowl, combine the veggies, chickpeas, dried apricots, and cashews. Give the veggies and dressing a good toss together, then mix in the fresh chopped parsley. Serve right away and enjoy!

To make the Winter Carrot and Beet Salad, you will need the following ingredients:

Ingridiens for Winter Carrot and Beet Salad

Steps to make Winter Carrot and Beet Salad

1	Make dressing	1
To a mason jar, add the juice from 1 orange, 2 tablespoons olive oil, ¼ to ¾ cayenne pepper (depending how spicy you like), ½ teaspoon salt, and black pepper to taste. Screw on the lid and shake vigorously to combine.
2	Combine salad ingredients	1
To a large bowl, add 3 shredded carrots, ½ thinly shredded red cabbage, 3 shredded cooked beets, and the drained and rinsed chickpeas.
3	Add cashews and dried apricots	1
Add in ½ cup roughly chopped cashews and ¼ cup chopped dried apricots.
4	Dress	1
Drizzle the prepared dressing over the salad and toss to coat well.
5	Garnish	1
Finely chop the parsley or coriander and mix into the salad. Reserve some for garnish.
6	Serve
Serve right away. Store the leftovers in an airtight container in the fridge for 2-3 days.

This Winter Carrot and Beet Salad, a mix of thinly shredded vegetables, dried apricots, and cashews, is a perfect sweet, spicy, nutty, sour and crunchy mix. Give this delicious recipe a try, and be sure to let us know what you think in the comments!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!