Black Rice, Beet and Kale Salad With Cider Flax Dressing

5.0(191)

This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. “The celebration is a very different affair in my house, but delicious, nonetheless,” writes food-blogger Allison Day, who submitted this recipe. “Healthy food is a priority in my kitchen, but so is delicious food.”

by Tara Parker-Pope

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Servings

(4–6)

Total time

Calories / serving

220 kcal

Ingredients (12)

serves

1 lb beets, halved
2/3 cup uncooked black rice (sometimes called "forbidden rice")
1 1/3 cup waterwater
1/2 cup pecans, roughly choppedpecan
2 cups packed, shredded raw kale
2 tablespoons apple cider vinegarapple-cider-vinegar
2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oiloil
1 tablespoon whole grain mustardmustard
1 clove garlic, mincedgarlic
1 teaspoon dried thyme (whole, not ground)thyme
1 teaspoon sea salt, plus more to taste
Ground pepper, to tastepepper

Instructions (4 steps)

01Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
02In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.

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Rich recipe — supports nutrition-aware planning.