Carrot Tabbouleh Salad

Ingredients

• 1/3-1/2 c extra virgin olive oil
• 1 large lemon, juice of (i used a meyer lemon)
• 1/2 tsp ground cinnamon (reduced from 1 tsp.)
• 1/4 tsp ground allspice (reduced from 1 tsp.)
• · salt and fresh cracked black pepper, to taste
• 4-5 medium carrots, cut into chunks (i used rainbow carrots: orange, yellow, and red)
• 2 small golden beets, washed, ends trimmed and peeled ( i added this ingredient although it is optional)
• 1 1/2 c fresh parsley, stems intact and loosely packed (italian parsley preferably or curly will work but *not* dried parsley!)
• 1 c fresh mint, stems removed and loosely packed (*not* dried mint!)
• 1-2 clove garlic, peeled
• 1 medium shallot, peeled and chopped
• 1/2 Tbsp lemon zest
• 12 grape tomatoes, approximately
• 1/2 small cucumber, diced small or sliced (persian cucumber this time around)
• · lemon slices

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