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Carrot, Beet, Coconut & Sesame

Fresh and vibrant flavors of coconut, carrots and beets mingle in this simple, crisp salad. Serve this alongside Parchment-Baked Salmon.


1/4 cup sesame seeds
1 medium beet
2 medium carrots
1/4 cup dried* or fresh coconut
3 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
1 tbsp finely chopped fresh mint
salt and pepper to taste

  1. In a dry skillet, toats the sesame seeds until golden.
  2. Remove from heat and allow to cool.
  3. Grate beets and carrots and stir together in a large bowl.
  4. Stir in coconut and sesame seeds.
  5. Add remaining ingredients and stir to combine. Adjust seasoning with salt and pepper.

*If using dried coconut, cover it in hot water and let sit for 5 minutes. Strain and discard liquid.

Nori’s Tip: While certain plants appreciate a head start indoors, root vegetables such as carrots and beets need to be direct seeded into your garden.

– Deepa Naryan

Serves 6 + vegan, gluten free

Nutrients Per Serving:
Calories 108
Fat 8.7 grams
Saturated Fat 2.1 grams
(69.0% of calories from fat)
Protein 1.6 grams
Carbohydrate 7.2 grams
Cholesterol 0 mgs Fiber 2 grams

Recipe courtesy of Hollyhock, from the cookbook Hollyhock Garden to Table.


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