Beet & Carrot Salad with Black Rice & Kale


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

Ingredients

  • 2 cups shredded raw beets (about 3 small beets)
  • 2 cups shredded carrots (about 3)
  • 2 cups shredded kale (about 3 stems)
  • 1/3 cup golden raisins
  • 1/3 cup sliced roasted almonds
  • 1/4 cup black rice (this measurement is for uncooked) – add as much black rice as you’d like – the more the heartier.
  • a few tablespoons chopped, fresh mint
Dressing
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 teaspoon freshly grated ginger

Directions

  1. Boil the black rice in about 2 cups of water until tender, approximately 20 minutes (or follow package instructions). Drain.
  2. Shred the beets and carrot (I use the shredder attachment on my food processor).
  3. Remove the stems from then kale and shred or chop finely.
  4. Meanwhile place all ingredients for dressing into a jar with a tight fitting lid. The salad will only need about half this amount so save the rest for another salad or just make a half batch
  5. Place all ingredients in a bowl and toss with about half of the dressing. Taste and add more dressing as needed.

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