Carrot and Beet Salad with Maple Mustard Vinaigrette

Name: Carrot and Beet Salad with Maple Mustard Vinaigrette
Ingredients: 2 cups carrots (shredded); 1.5 cups parsley (fresh); 1 beet (large, raw, cut in match sticks); 13 oz chick peas (canned, rinsed and drained); 5 eggs (hard boiled, sliced); 3 radishes (thinly sliced); 0.25 cup pecans (chopped); mint (fresh, to top); 0.25 cup olive oil; 3 tbsp maple syrup; 1 tbsp Dijon mustard (heaping); 1 tsp Apple cider vinegar; 2 tsp Italian seasoning; 1 tsp Kosher salt

A delicious and healthy salad recipe inspired by @daphneoz, with a twist of maple mustard vinaigrette.

Ingredients

Directions

1
In a small bowl whisk together your dressing ingredients until fully combined.
2
Then in a large bowl, add your carrots, parsley, beet, chickpeas, eggs, pecans and fresh mint.
3
Toss that together with your dressing.
4
Chill in the refrigerator for at least 1 hour to allow flavors to combine before serving!
5
Then, enjoy!

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