BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING
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
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
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rocky rocky
[email protected]I would definitely make this salad again.
Sandra Schmutter
[email protected]This salad is a great way to use up leftover black rice and kale.
PupZero
[email protected]The salad was too sweet for my taste. I would recommend using less beets or honey.
MUDASSAR 0001
[email protected]The dressing was too thick. I would recommend adding some more water or broth.
rola ramzy
[email protected]The salad was a bit bland. I would recommend adding some more salt and pepper.
Popy Mim
[email protected]I found the salad to be a bit too tart for my taste. I would recommend using less lemon juice in the dressing.
Jared Schrack
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights.
Nashburn Daley
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Linda William
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Adhiraj Yadav
[email protected]I love the combination of flavors in this salad. The beets and kale are earthy and sweet, and the cider-flax dressing is tangy and bright.
Alexis Sanchez
[email protected]I followed the recipe exactly and it turned out perfectly. The salad was light and refreshing, and the dressing was tangy and flavorful.
remo roro
[email protected]This was a great way to use up some leftover black rice. I added some roasted chicken and it was a complete meal.
Sahibzada Sami
[email protected]I'm not usually a fan of kale, but this salad changed my mind. The dressing really brought out the sweetness of the kale.
Angel Nikal
[email protected]This salad was a hit at my dinner party! The colors were vibrant and the flavors were delicious. I especially loved the cider-flax dressing.