Healthy and balanced kale, roasted beet and black rice salad with earthy, nutty flavors.
Keyword beets and rice recipe, black rice and kale salad, kale and black rice
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Plating Pixels
4cupschopped raw kale
¼red onionthinly sliced
¼cupcrumbled fetaomit for vegan
4tablespoonsextra virgin olive oil
3tablespoonsapple cider vinegar
1tablespoondried Italian seasoning
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.
You can prep the beets and vinaigrette in advance and store in the fridge
You can replace the feta for a soft goat cheese which would also work well
Can't find black rice? Use wholegrain as a great substitute as it will still provide a ton of fiber
To add sweetness add a little honey to the vinaigrette
If making the vinaigrette in advance put all ingredients in a mason jar and shake to combine. This makes it easy for storing in the fridge.