Orange & Beetroot Winter braai Salad

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Ingredients

• 3 medium-sized rainbow carrots, peeled & shredded
• 2 cup red cabbage, thinly sliced
• 3 beetroots, cooked, peeled, shredded
• 1 cup cooked chickpeas, liquid removed
• 2 tbsp fresh Parsely diced
• 1/3 cup almond slices, toasted
• 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

• 1/8 cup orange juice
• 1 tsp orange zest
• 2 tbsp raw apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 small garlic, finely diced
• 1 tbsp honey*
• 1 tsp orange blossom water
• 1/2 tsp salt

Directions

1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
6. Serve alongside a meal or increase the portion size and make it a meal.

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