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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A beet salad that Sunset reader Anore Jones enjoyed on a trip to Oslo inspired this crisp, fresh version she created in her California kitchen. And as a native Alaskan, she likes to cook a caribou roast to go with the salad. Ingredients:
1 beet (6 oz.) |
1 carrot (6 oz.) |
1 apple (6 oz.) |
1 cup chopped pecans or walnuts |
1/2 cup shredded dried coconut, sweetened or unsweetened |
2 tablespoons lemon juice |
1 tablespoon minced fresh ginger |
1 tablespoon asian (toasted) sesame oil or olive oil |
chopped parsley |
salt |
Directions:
1. Peel and shred beet, carrot, and apple. Combine in a bowl.
2. Add nuts, coconut, lemon juice, ginger, and oil to beet mixture. Stir and sprinkle with parsley.
3. Season salad with salt to taste.
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