Casablanca Beet Salad
Ingredients
- 3-4 cooked beets, diced
- 1 cup carrots, cut in matchsticks or large shreds
- ½ cup golden raisins
- ½ cup sunflower kernels and/or pepitas, raw or roasted and salted
- 1 small red onion, diced
- 1 small handful of fresh parsley, chopped
- 1 tsp ground cumin (or more to taste)
- 1 green apple, large dice
- 1 small cucumber, quartered and sliced
- 1 cup salad greens, cut or torn into bite-sized pieces
- Juice of 1-2 large lemons (more if you like it lemony)
- ¼-⅓ cup pure maple syrup or agave syrup
- Salt and pepper, to taste
Instructions
- Add all ingredients to a big bowl. Toss well.
- Let sit 10-15 minutes and toss again.
- Add more lemon juice, and maple or agave syrup to taste.
- Serve with a wedge of lemon and enjoy!