Salads

Beet & Carrot Salad with Black Rice & Kale

Inspired by Mendocino Farms’ Healthiest Side Dish in the World.

Salad dressing adapted from recipe found here

Beet & Carrot Salad with Black Rice & Kale

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Ingredients

  • 2/3 cup uncooked black (aka forbidden rice)
  • 1/2 pound raw beets, peeled & 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, chopped (I also like chopped pecans)
  • a few tablespoons chopped, fresh mint
  • pinch of cayenne pepper
  • 1/4 teaspoon salt
  • Freshly cracked pepper
  • 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 salt
  • Freshly cracked pepper
  • 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 carrot (I use the shredder attachment for my food processor).

3

Remove the stems from the kale and shred or chop finely.

4

Meanwhile, 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.

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