Best 5 Black Rice Beet And Kale Salad With Cider Flax Dressing Recipes
Welcome to a culinary journey where flavors dance and colors blend! Embark on a delightful expedition to create a vibrant, nutritious, and visually stunning salad featuring black rice, earthy beets, and leafy kale, all harmoniously combined with a tangy cider flax dressing. This delectable dish not only tantalizes your taste buds but also nourishes your body with a symphony of vitamins, minerals, and antioxidants. Get ready to transform your kitchen into a vibrant haven as you embark on this culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. "The celebration is a very different affair in my house, but delicious, nonetheless," writes food-blogger Allison Day, who submitted this recipe. "Healthy food is a priority in my kitchen, but so is delicious food."
Provided by Tara Parker-Pope
Time 2h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. 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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams
BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)
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.
HERBED RICE AND SPICY BLACK BEAN SALAD
Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.
Provided by Kelly Belli
Categories Salad Beans Black Bean Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
- Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
- Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g
BUCKWHEAT AND BLACK KALE WITH BRUSSELS SPROUTS
This warm vegetable and grain salad from executive chef Michael Anthony at New York City's Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes
- Add buckwheat, and season with salt and pepper to taste. Cover with water and bring to a simmer for approximately 5 minutes. Remove from the heat and let buckwheat rest in water for approximately 10 minutes. Strain excess water. (Note: Do not let buckwheat rest too long or it will become too thick.)
- Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Add vegetable stock as needed to reach desired consistency. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 3 grams, Carbohydrate 66 grams, Fat 5 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 6 grams
BROWN RICE AND KALE SALAD
Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
Provided by AFulton
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
- Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g
Tips:
- To cook black rice perfectly, use a 1:2 ratio of rice to water, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until all the water has been absorbed.
- If you don't have cooked beets, you can roast them yourself. Preheat the oven to 400°F (200°C), toss the beets with olive oil, salt, and pepper, and roast for 45-60 minutes, or until tender.
- To make the cider flax dressing, simply whisk together the ingredients in a small bowl. You can adjust the amount of maple syrup to taste.
- For a vegan version of the dressing, use agave nectar instead of honey.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This black rice, beet, and kale salad with cider flax dressing is a delicious and nutritious meal that is perfect for lunch or dinner. It's packed with antioxidants and fiber, and the dressing is a tangy and flavorful complement to the salad. Whether you're a vegetarian or vegan, or just looking for a healthy and satisfying meal, this salad is sure to please.
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