Carrot, Radish, and Beet Salad with Apricot Vinaigrette - alive magazine

Ingredients

• 1/4 cup (60 mL) dried apricots, finely chopped
• 1/4 cup (60 mL) white wine vinegar
• 1 small shallot, finely diced
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) fine sea salt
• 2 Tbsp (30 mL) extra-virgin olive oil
• 4 mixed-coloured carrots, shaved lengthwise, about 3 cups (750 mL)
• 4 mixed-coloured radishes, thinly sliced into rounds
• 1 small red or yellow beet, thinly sliced into rounds
• 1 cup (250 mL) watercress or baby arugula
• 1/4 cup (60 mL) 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 (60 mL) roasted pistachios, roughly chopped, or pumpkin seeds