Salad for January Darkness

     The days are getting longer.  Well, you know what I mean:  the day is still only 24 hours, but the dayLIGHT is getting longer.  I have often said that the hardest time for me is from early November to early January.  I go to work in the dark, I come home in the dark.  I never see the chickens awake except on the weekend.  I hunker down and endure.  Once I can see and feel that the days are getting longer, my attitude changes, and I find the rest of the winter much easier to bear.
     The press and strain of the holidays doesn't help.  So it all feels like a breath of fresh air once January hits.  I don't do resolutions per se.  But I did review the last year and tried to find some highlights during my book club get together in December.  (we did a brief round robin).  I have to say 2018 wasn't too stellar.  I am determined that 2019 will be better.  It already is!   I have trips to Fairbanks and South Carolina planned.  Aurora Borealis!  I am going to Greece in September!  This fills the upcoming months with exciting adventures.  Other things are better as well:  say, for instance, health.  Mine and others.  The recent elections give me reason to feel more optimistic.
     I do try to eat more healthfully in January.  No rooibos tea detox stuff, just more vegetables, and less cheese and animal proteins.  I feel lighter and more energetic.   To that end, I ended up looking about for dinner options tonight that fit the billand remembered this one.  I have had the recipe for years, and it is visually beautiful, jewel toned.  It tastes fantastic.  I got it from Sunset magazine years ago.  I am sure there is nothing 'authentic' about it being Norwegian---I mean, they don't have coconuts there for one.  Or ginger for that matter.  But I hardly care, as the salad is a departure from a green one, and interesting flavors are to be found.
     This recipe is somewhat similar to one I ate growing up.  That one had carrot and apple, and a lemon/sugar dressing.  This one takes to a whole other level--a more grown up version, if you will.  The recipe is fairly faithful to the one I got years ago, but I confess to adding 1-2t of sugar to it.  Do what you want.  Don't be too concerned about the amount of the vegetables.  I use whatever I have on hand.

 The colors are so bright it almost hurts to look at them

Norwegian Beet Salad

Adapted slightly from Sunset Magazine

serves 3-4

1 beet
1-2 carrots
1 apple
1 c. chopped walnuts
1/2 c coconut (flaked is better texture-wise)
2T lemon juice
1 T grated fresh ginger
1/2-1T sesame oil
chopped parsley
salt (1/4t +)
1-2 t sugar

Peel and grate the vegetables.  I to this in a food processor.  Add the remaining ingredients up to the salt,  then adjust the salt and sugar to taste.
No excuse not to make this for dinner, it's that easy.  Just put your sunglasses on to make and eat it, and pretend like it is summer.