Moroccan Carrot-Beet Salad Recipe - Forks Over Knives

Ingredients

• 1 orange
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• ½ teaspoon flaxseed meal or chia seeds
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon freshly ground black pepper
• 1 cup grated carrot
• 1 cup grated scrubbed beet
• 1 cup chopped seeded cucumber
• ½ cup finely chopped red onion
• 4 cups fresh baby spinach or salad greens
• 1 tablespoon golden raisins
• 1 tablespoon shelled roasted pistachios
• Sea salt, to taste