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black rice, roasted beet and kale salad



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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 8


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Step 1

Preheat oven to 400° F. Remove leaves, cutting into main part of beet. Rinse and half beets, then wrap in foil. Roast on a baking sheet for at 40 minutes or until tender. Remove from foil and allow to cool, chop into cubes and set aside.

Step 2

Meanwhile: In a medium pan, heat 1 ¾ cups water, 1 cup Village Harvest Black Rice and salt to taste on high until boiling. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and let cool.

Step 3

In a large bowl toss kale, roasted beets, cooked rice, red onion, feta and walnuts.

Step 4

To make vinaigrette: Whisk together remaining ingredients from olive oil to pepper until well combined. Pour over salad and toss to evenly coat.

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