Coconut Beet Black Rice with Raspberries

3 cups cooked black rice
1 pint fresh raspberries

1 raw beet shredded cone #2
1 Tbsp fresh lemon zest & juice
2 greenoinions, finely chopped
2 Tbsp shredded coconut
1/2 tsp sea salt
1/4 tsp freshly ground pepper
Olive oil - 2-3 T.

COOK black rice according to package instructions; set aside. RINSE raspberries and set aside. Gently TOSS cooked rice, shredded beets, lemon zest, scallions, coconut, sea salt and pepper together in a large bowl. Place in the refrigerator for 20 minutes. REMOVE from fridge; fold fresh raspberries into salad and gently toss to combine