carrot tabbouleh salad

Ingredients

• DRESSING:
• 1/3-1/2 cup extra virgin olive oil
• 1 large lemon, juice of (i used a meyer lemon)
• 1/2 teaspoon ground cinnamon (reduced from 1 tsp.)
• 1/4 teaspoon ground allspice (reduced from 1 tsp.)
• - salt and fresh cracked black pepper, to taste
• SALAD:
• 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 cups fresh parsley, stems intact and loosely packed (italian parsley preferably or curly will work but *not* dried parsley!)
• 1 cup fresh mint, stems removed and loosely packed (*not* dried mint!)
• 1-2 clove garlic, peeled
• 1 medium shallot, peeled and chopped
• 1/2 tablespoon lemon zest
• GARNISHES:
• 12 - grape tomatoes, approximately
• 1/2 small cucumber, diced small or sliced (persian cucumber this time around)
• - lemon slices