Carrot, Beet, Coconut & Sesame Salad


Fresh and vibrant flavors of coconut, carrots and beets mingle in this simple, crisp salad.


  • 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, toast 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.

Vegan & Gluten-Free

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


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