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

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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.

By janine

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Beet & Carrot Salad with Black Rice & Kale