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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.
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.
In a large bowl toss kale, roasted beets, cooked rice, red onion, feta and walnuts.
To make vinaigrette: Whisk together remaining ingredients from olive oil to pepper until well combined. Pour over salad and toss to evenly coat.