Black Rice, Beet and Kale Salad With Cider Flax Dressing
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1lb beets, halved
- ⅔cup uncooked black rice (sometimes called "forbidden rice")
- 1⅓cup water
- ½cup pecans, roughly chopped
- 2cups packed, shredded raw kale
- 2tablespoons apple cider vinegar
- 2tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
- 1tablespoon whole grain mustard
- 1clove garlic, minced
- 1teaspoon dried thyme (whole, not ground)
- 1teaspoon sea salt, plus more to taste
- Ground pepper, to taste
Cider Flax Dressing
Nutritional analysis per serving (6 servings)
220 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1½ hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
- Step 2
In a medium pot, add rice and 1⅓ 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.
- Step 3
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.
- Step 4
This salad will keep in the refrigerator for 3 to 4 days.
- If you can't find black rice, try wild rice (cook according to wild rice package directions). This would be fabulous with a little goat's milk feta, chevre or thick yogurt on top.
Private Notes
Comments
I love this recipe. It's easy to switch up too, if you want to substitute another kind of nut or salad green, etc. I stir fry the beets with some salt and garlic instead of roasting them in a crunched up aluminum foil ball. I like to try this with pine nuts or sliced almonds and arugula or spinach.
Unless I was careless in measuring, that seems like way too much salt!
Whoa! That dressing came out salty!!! Will cut salt at least in half next time. Also, I made this with grated, raw beet, as it’s now summertime & unbearably hot out, and added some chopped coriander and mint leftover from the previous night. Apart from the salt, this would have been delicious.
This salad was a hit. Easy to make, especially since I roasted the chopped beets at the end of a sheet pan that I was using for other vegetables for the meal. I agree that there are many substitution possibilities. I'm eager to try options with the youngest family members who are all eager cooks. This is a base recipe that tastes good, is simple, yields leftovers and is nutritious. My only modification was to toast the pecans and to add them separately for each serving. .
It wad good, but next time illuse more beets and wilt the kale
I made this with red kale today, which was as tough as shoe leather, so I sliced it up and pressure cooked it with a little water for one minute before draining it and adding it to the salad. The kale softened right up and was edible with my mouthful of crowns.
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