Black Rice, Beet and Kale Salad With Cider Flax Dressing

Name: Black Rice, Beet and Kale Salad With Cider Flax Dressing
Total time: 2 min
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

5.0

(110)

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Total: 2 hours

Servings: 5

Cost: $6.42 /serving

Author : Tara Parker-Pope

Black Rice, Beet and Kale Salad With Cider Flax Dressing

Instructions

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Step 1

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.

Step 2

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.

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.

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