Inspired by Mendocino Farms’ Healthiest Side Dish in the World
Salad dressing adapted from Pinterest
Boil the black rice in about 1 1/3 cups of water until tender, approximately 45 minutes (or follow package instructions); drain. Shred the beets and carrots (I use the shredder attachment on my food processor). Remove the stems from the kale and shred or chop finely. Place all ingredients for dressing into a jar with a tight fitting lid. Place the rest of the ingredients in a bowl and toss with about half of the dressing. Taste and add more dressing as needed. Beet & Carrot Salad with Black Rice & Kale
Ingredients
Instructions

1 Comment
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 […]