Norwegian Beet Salad

A beet salad that Sunset reader 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.

Yield: Makes 5 servings

Ingredients

• 1  beet (6 oz.)
• 1  carrot (6 oz.)
• 1  apple (6 oz.)
• 1  cup  chopped pecans or walnuts
• 1/2  cup  shredded dried coconut, sweetened or unsweetened
• 2  tablespoons  lemon juice
• 1  tablespoon  minced fresh ginger
• 1  tablespoon  Asian (toasted) sesame oil or olive oil
• Chopped parsley
• Salt

Preparation

1. Peel and shred beet, carrot, and apple. Combine in a bowl.

2. Add nuts, coconut, lemon juice, ginger, and oil to beet mixture. Stir and sprinkle with parsley.

3. Season salad with salt to taste.