Moroccan Carrot + Beetroot Salad

3 Medium Carrots Grated
3 Medium Beets Grated
1 Garlic Clove Chopped

¼ cup Dried Fruit (Apricots, Raisins, or Cranberries)
2 oz Lemon Juice
1.5 oz Basil Siren Shrub
4 T EV Olive Oil
½ tsp of Ground Cumin, Coriander, Paprika, Cinnamon
A pinch of Sea Salt

Combine all ingredients into one bowl and let marinate in the fridge for at least one hour before serving. Garnish with scallions and roasted slivered almonds.