Roasted Carrot and White Bean Salad with Apricot-Harissa
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Roasted carrot and white bean salad tossed in apricot-harissa sauce with shallots and pistachios. A colorful and lightly spiced vegan side, this is perfect for make-ahead lunches or dinner parties.
  • 1 lb. multicolored carrots, cut into ½-inch coins, leafy carrot tops torn and reserved
  • 2 shallots, quartered
  • 3 Tbsp. olive oil, divided
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. harissa paste or sauce
  • 1 Tbsp. apricot preserves
  • 1 tsp. fresh lemon juice
  • 1 tsp. finely minced garlic
  • 1 (15-oz.) can unsalted white beans, rinsed and drained
  • 3 Tbsp. roughly chopped pistachios
  1. Preheat oven to 375°F. Toss carrots and shallots in 1 Tbsp. of the oil, ½ tsp. of the salt, and black pepper. Bake for 30 minutes, tossing once halfway through.
  2. Prepare sauce by combing remaining 2 Tbsp. oil with harissa, apricot preserves, lemon juice, garlic, and remaining ¼ tsp. salt. Stir well.
  3. Toss carrots with white beans and reserved leafy carrot tops (if desired); arrange on a plate, platter, or bowl. Drizzle with apricot-harissa sauce. Scatter pistachios overtop. Serve at room temperature or chilled.
If using carrots without tops, substitute ½ cup chopped fresh cilantro, parsley, or basil for the chopped carrot tops.
Nutrition Information
Serving size: ⅕th of recipe Calories: 217 Fat: 11 gm Saturated fat: 1 gm Carbohydrates: 26 gm Sugar: 8 gm Sodium: 391 mg Fiber: 7 gm Protein: 6 gm
Recipe by Dishing Out Health at