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Norwegian Beet Salad

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.


  • 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

How to Make It

  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.