Healthy and balanced kale, roasted beet and black rice salad with earthy, nutty flavors. Red onions, toasted walnuts plus a mustard cider vinaigrette for bold flavors.
Within this recipe post you’ll make an easy salad that’s full of nutrients, minerals, antioxidants and fiber. Plus you’ll learn about black rice and what it is.
Lately I’ve been finding a whole new world of healthy recipes and ingredients. Going into the new year, clean eating has been a focus of mine. It’s amazing how tasting and filling healthy foods can be just with a bit of imagination and the right ingredients.
Take this Kale, Roasted Beet and Black Rice Salad for example. A handful of clean, unprocessed ingredients (including homemade mustard cider vinaigrette) and you have a filling, balance side, or even an entree. Black rice, roasted beets, red onions, kale and a few other items is all you need.
I love trying new things in the kitchen. Whether it’s a new ingredient, cooking methods or recipes in general. A recent first for us was cooking with black rice. After cooking with Village Harvest Rice & Grains I can say I’m a big fan of black rice. It’s an easy way to enjoy healthy grains for a healthier body. Black rice has an earthy, nutty taste and tender texture. A perfect combination for this Kale, Roasted Beet and Black Rice Salad.
All Village Harvest Rice & Grains are natural and unprocessed, making it easy to fit into your healthy eating routine; plus it’s full of antioxidants, vitamins, minerals and fiber. Being a Bay Area company, they’re basically a neighbor. They support communities through social development, donating profits and sustainability projects. Some of the funds go to help build schools, and provide clothes and food to global programs. Who knew so much goodness could come from a bag of rice?
Roasting vegetables, such as beets, brings out a caramelized sweetness, while making them tender in the process. This brings a whole new dynamic to this kale salad and complements the soft texture of black rice. Add a tangy homemade mustard cider vinaigrette, toasted walnuts and feta cheese (omit for vegan) and you have a wholesome, balanced start to the new year. HealthyLine has a detailed guide about the benefits of kale.
Cooking Tips: What is black rice?
Black rice is naturally grown and comes right off the straw that way. The rich color comes from a large amount of anthocyanin, a powerful antioxidant that causes color in most dark plants, including veggies such as eggplant and purple cauliflower. The darker the color of grains or veggies, the more antioxidants and nutrients.
Flavor profiles: Earthy, nutty flavors from black rice and roasted beets, with a bit of tang from vinaigrette
Texture: Soft and tender mixed with a bit of crunch
Dietary Options/Substitutions: This black rice salad is gluten free, omit feta for vegan
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Kale, Roasted Beet and Black Rice Salad
- 2 large beets
- 1 cup Village Harvest Black Rice, uncooked
- 4 cups chopped raw kale
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta, omit for vegan
- ¼ cup chopped walnuts, toasted
- 4 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoon brown mustard
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 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.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.