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.
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.
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.
Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
Serve alongside a meal or increase the portion size and make it a meal.