Black Rice, Beet & Kale Salad with Cider Flax Dressing

By ruthg

This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option.

Ingredients

• 1 pound beets, halved
• 2/3 cup uncooked black 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
• 1 teaspoon sea salt, plus more to taste
• Ground pepper, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 250mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Preheat oven to 400°F. 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.

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.

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.

This salad will keep in the refrigerator for 3 to 4 days.