Best 2 Black Rice Beet Kale Salad With Cider Flax Dressing Recipes
Prepare to embark on a culinary adventure with a vibrant and nutritious Black Rice, Beet, and Kale Salad, complemented perfectly by a zesty Cider Flax Dressing. This delightful salad is not only a feast for the eyes but also packed with an array of flavors and textures that will tantalize your taste buds. Indulge in the earthy notes of black rice, the sweet crunch of beets, and the peppery bite of kale, all brought together in a harmonious blend. The tangy Cider Flax Dressing, with its subtle sweetness and nutty undertones, adds an extra layer of complexity, elevating this salad to a gourmet experience. So, gather your ingredients, don your apron, and let's embark on a culinary journey to create this extraordinary dish.
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BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)
Provided by ruthg
Number Of Ingredients 12
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.
GREEN GODDESS DIP
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h
Yield About 2 1/2 cups
Number Of Ingredients 11
Steps:
- Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
- Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
- Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 274 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To save time, use pre-cooked black rice. If using dry black rice, rinse it thoroughly and cook according to package instructions before assembling the salad.
- For the best flavor, use fresh beets. If using canned beets, rinse them well and drain before adding them to the salad.
- To make the cider flax dressing, whisk all of the ingredients together in a small bowl until well combined.
- For a vegan version of the salad, omit the feta cheese.
- This salad can be served immediately or chilled for later. It will keep 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 nutrient-rich ingredients. The combination of sweet beets, earthy kale, and nutty black rice is complemented perfectly by the tangy cider flax dressing. This salad is a great option for a light lunch or dinner, and it can also be served as a side dish.
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