Beet & Carrot Salad with Black Rice & Kale

Inspired by Mendocino Farms’ Healthiest Side Dish in the World

Salad dressing adapted from Pinterest

Beet & Carrot Salad with Black Rice & Kale

Ingredients

  • 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

Instructions

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 and shred or chop finely.

4

Place all ingredients for 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.

Rating: 5 out of 5.

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    25 Of The Most AMAZING Mendo Recipes - Eat Wine Blog
    August 10, 2021 at 3:00 am

    […] 9. Beet & Carrot Salad with Black Rice & Kale – Janines Recipes […]

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