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)
  • a few tablespoons chopped, fresh mint
  • pinch of cayenne pepper for heat
Dressing
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

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 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 all ingredients in a bowl and toss with about half of the dressing. Taste and add more dressing as needed.