This was a quick and fresh salad that was made using grated beets and freshly grated coconut flesh.
After we extracted the cream and milk from the coconut, I was told that the meat is typically discarded. I decided to use it for this salad instead for a delicious, crunchy "no-waste" condiment. Perfect as a side dish or on top of fish.
| Servings | Prep Time |
| 8 | 20 minutes |
| Passive Time |
| 10 minutes |
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This was a quick and fresh salad that was made using grated beets and freshly grated coconut flesh.
After we extracted the cream and milk from the coconut, I was told that the meat is typically discarded. I decided to use it for this salad instead for a delicious, crunchy "no-waste" condiment. Perfect as a side dish or on top of fish.
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Ingredients
- 2 ea beets
- 1 cup coconut, grated
- 1 ea lime
- 1 ea red onion
- 1 ea green chili
- 1/2 tsp Salt (or to taste)
- tbsp olive oil or a neutral oil
Servings:
Instructions
- Wash and dry all produce. Peel the beets and grate. Place in cheesecloth or paper towel and squeeze out excess liquid. Place beets in bowl and add grated coconut. Thinly slice or grate red onion. Mince green chili. Add the juice of the lime, 1 tbsp oil and season with salt. Mix well and set aside to let the flavors meld and enjoy!
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