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Roasted Carrot and White Bean Salad with Apricot-Harissa

Jamie Vespa MS, RD
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1 tsp

Garlic

1 lb

Multicolored carrots

2

Shallots

1 15 ounce can

White beans, unsalted

1 tbsp

Apricot preserves

1 tbsp

Harissa paste or sauce

1 tsp

Lemon juice, fresh

1/4 tsp

Black pepper, freshly ground

3/4 tsp

Kosher salt

3 tbsp

Olive oil

3 tbsp

Pistachios