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Add a photoServings: 4
Ingredients
- 1 x beet - (6 ounce)
- 1 x carrot - (6 ounce)
- 1 x apple - (6 ounce)
- 1 c. minced pecans or possibly walnuts
- 1/2 c. shredded dry coconut
- Â Â (sweetened or possibly unsweetened)
- 2 Tbsp. lemon juice
- 1 Tbsp. chopped fresh ginger
- 1 Tbsp. Asian (toasted) sesame oil
- Â Â (or possibly extra virgin olive oil)
- Â Â Minced fresh parsley
- Â Â Salt to taste
Directions
- Peel and shred beet, carrot, and apple. Combine in a bowl.
- Add in nuts, coconut, lemon juice, ginger, and oil to beet mix. Stir and sprinkle with parsley.
- Season salad with salt to taste.
- This recipe yields 4 or possibly 5 servings.
- Comments: A beet salad which Anore Jones enjoyed on a trip to Oslo inspired this crisp, fresh version she created in her California kitchen. And as a native Alaskan, she likes to cook a caribou roast to go with the salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 133 | 72% |
| Total Fat 15.67g | 20% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 226mg | 6% |
| Total Carbs 11.98g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.93g | 5% |
| Protein 2.01g | 3% |
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