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.
Peel and shred beet, carrot, and apple. Combine in a bowl.
Add nuts, coconut, lemon juice, ginger, and oil to beet mixture. Stir and sprinkle with parsley.
Season salad with salt to taste.