Beet & Carrot Salad with Black Rice & Kale

Inspired by Mendocino Farms’ Healthiest Side Dish in the World

Salad dressing adapted from Pinterest

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• 2/3 cup uncooked black rice (forbidden rice)
• 1/2 pound raw beets, peeled and shredded (about 3 small)
• 1/2 pound shredded carrots, shredded (about 3 medium)
• 2 cups packed, shredded kale (about 3 stems)
• 1/3 cup golden raisins
• 1/3 cup toasted hazelnuts, pecans, or marcona almonds, chopped
• A few tablespoons chopped fresh mint
• Pinch of cayenne pepper
• 1/4 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• DRESSING
  • 1/3 cup orange juice
  • 1/4 cup olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • Pinch of cayenne pepper (optional)
  • Pinch of smoked paprika
  • 1 teaspoon freshly grated ginger

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1. Boil the black rice in about 1 1/3 cups of water until tender (approximately 45 minutes or follow package instructions); drain.
2. Shred the beets and carrots (I use the shredder attachment on my food processor).
3. Remove the stems from the kale; shred or chop finely.
4. Place all ingredients for the dressing into a jar with a tight fitting lid.
5. Place the rest of the ingredients in a bowl and toss with about half of the dressing. Taste and add more dressing as needed.