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.
Makes 5 servings
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
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.