BEET AND BROWN RICE SALAD WITH GOAT CHEESE
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
- Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 230 g, Cholesterol 7 g, Fat 8 g, Fiber 4 g, Protein 7 g, Sodium 591 g
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Romaan Mubashir
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts. It was still very good!
mdhanif ahmed
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day.
joe mukama
[email protected]I made this salad for a potluck and it was a hit! Everyone raved about how delicious it was.
Jory Taha
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. It was still very good!
Nakul Karki
[email protected]This salad was a great way to use up some leftover beets. It was easy to make and very tasty.
ROB FULLER
[email protected]I found this salad to be a bit bland. I think it needed more seasoning or maybe some chopped herbs to brighten it up.
Andy Platten
[email protected]This salad was a little too sweet for my taste. I think I would have preferred it with a vinaigrette dressing instead of the honey mustard dressing.
Anjum Sultana
[email protected]I've made this salad several times and it's always a winner. The dressing is so good that I've even used it on other salads.
Jitendra Poudel
[email protected]I made this salad for a picnic and it was a big success. Everyone loved the combination of flavors and textures. The goat cheese was a great addition.
Sojibmia Mia
[email protected]This salad was easy to make and packed with flavor. The roasted beets were especially delicious. I would definitely recommend this recipe.
Onthor Khon
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The dressing was light and tangy, and the goat cheese added a nice richness. I'll be making this again for sure!
Paul Chomba
[email protected]This salad was a hit at my last party! The combination of sweet beets, nutty brown rice, and creamy goat cheese was perfect. I'll definitely be making this again.