Best 3 Black Rice Beet And Kale Salad With Cider Flax Dressing Recipes

## Cultivate a Healthy Lifestyle with our Black Rice, Beet, and Kale Salad with Cider Flax Dressing

**Introduction:**

Embark on a culinary journey towards wellness with our vibrant Black Rice, Beet, and Kale Salad, a symphony of flavors and nutrients that will revitalize your body and soul. This delectable salad showcases the earthy goodness of black rice, the sweet crunch of beets, and the hearty texture of kale, all harmonized by a tangy Cider Flax Dressing. As you savor each bite, you'll not only satisfy your taste buds but also nourish your body with an array of essential vitamins, minerals, and antioxidants.

**Recipes in the Article:**

1. **Black Rice, Beet, and Kale Salad:**
- Discover the art of preparing this colorful and nutritious salad, featuring a harmonious blend of cooked black rice, roasted beets, massaged kale, and a sprinkling of toasted walnuts.

2. **Cider Flax Dressing:**
- Learn the secrets behind this tangy and flavorful dressing, made with apple cider vinegar, Dijon mustard, flaxseed oil, honey, and a hint of garlic and salt.

3. **Roasted Beets:**
- Master the technique of roasting beets to perfection, resulting in tender and caramelized roots that add a touch of sweetness to the salad.

4. **Massaged Kale:**
- Unlock the secret to tenderizing kale by massaging it with a touch of olive oil, transforming its texture into a delightful and palatable component.

Let's cook with our recipes!

BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)

Black Rice, Beet & Kale Salad with Cider Flax Dressing Recipe - (4.3/5) image

Provided by ruthg

Number Of Ingredients 12

Ingredients

1 pound beets, halved
2/3 cup uncooked black rice
1 1/3 cup water
1/2 cup pecans, roughly chopped
2 cups packed, shredded raw kale
2 tablespoons apple cider vinegar
2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
1 tablespoon whole grain mustard
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt, plus more to taste
Ground pepper, to taste

Steps:

Preheat oven to 400°F. 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. In 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. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. This salad will keep in the refrigerator for 3 to 4 days.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Black Rice, Beet and Kale Salad With Cider Flax Dressing image

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."

Provided by Tara Parker-Pope

Time 2h

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat 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.
In 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.
In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
This salad will keep in the refrigerator for 3 to 4 days.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams

KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS

Kale Salad With Butternut Squash, Cranberries and Pepitas image

This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories easy, lunch, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound butternut squash
5 tablespoons olive oil
Salt and pepper
1 bunch of kale, de-stemmed
1/4 cup apple cider
2 tablespoons cider vinegar
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup pepitas
1/8 teaspoon cinnamon
1 teaspoon brown sugar

Steps:

Preheat oven to 400 degrees.
Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
Divide the squash and kale onto plates and top with the toasted pepitas.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams

Tips:

Use high-quality ingredients: The fresher and more flavorful your ingredients, the better your salad will be. Look for ripe, colorful beets, kale, and black rice.
Don't overcook the beets: Beets should be tender but still have a slight crunch. Overcooking will make them mushy.
Massage the kale: This helps to break down the tough fibers and make the kale more tender.
Make the dressing ahead of time: This allows the flavors to meld and develop.
Store the salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This black rice, beet, and kale salad is a delicious and healthy way to enjoy these nutritious vegetables. The earthy flavors of the beets and kale are perfectly complemented by the sweet and tangy dressing. This salad is also packed with vitamins, minerals, and antioxidants, making it a great choice for a healthy meal.