Beet & Carrot Salad with Black Rice & Kale


This salad is inspired by Mendocino Farms’ Healthiest Side Dish in the World.

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

Adapted from recipe found here

  • 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

Directions

  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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