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.

Dr. Weil’s Tuscan Kale Salad

Adapted from Dr. Weil

Ingredients

  • 1 large bunch Lacinato or dinosaur kale (the flat leaves), chopped into small pieces (I also like curly kale)
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use half of a clove)
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)
  • I like to add currants or cranberries

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well, using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes the leaves.
  3. Add most of the cheese and toss again.
  4. Add bread crumbs, toss again, and top with remaining cheese.