Provided by ruthg
Number Of Ingredients 12
Steps:
- 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.
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Mohsin Rajpoot
[email protected]This is a must-try recipe!
Reny
[email protected]I'll definitely be making this again.
Abdullah Mahadi
[email protected]Yum!
Lavin Ongeri
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of the black rice, beets, and kale.
BABYJOE kahlil
[email protected]I made this salad for lunch and it was so filling and satisfying. The dressing was a bit too tangy for my taste, but I'll definitely be making this again.
Lokman Boss
[email protected]This was a great way to use up some leftover black rice. I added some roasted sweet potatoes and chickpeas for extra protein and flavor.
Rehman Memon
[email protected]I'm not usually a fan of kale, but this salad changed my mind. The dressing really mellowed out the kale and the beets added a nice sweetness.
Haji ZAFAR HUSSAIN
[email protected]This salad was a hit at my last dinner party! The colors were vibrant and the flavors were amazing. I especially loved the tangy cider-flax dressing.