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.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 5 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • Season salad with salt to taste.

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