Yield
Makes 5 servings

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.

How to Make It

Step 1

Peel and shred beet, carrot, and apple. Combine in a bowl.

Step 2

Add nuts, coconut, lemon juice, ginger, and oil to beet mixture. Stir and sprinkle with parsley.

Step 3

Season salad with salt to taste.

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