Black Rice, Beet and Kale Salad With Cider Flax Dressing

By Tara Parker-Pope

Updated August 3, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 hours
Rating
5(195)
Comments
Read comments

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.”

Featured in: Vegetarian Thanksgiving: Rice, Beet and Kale Salad With Cider Dressing

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Serves 4-6

  • 1 lb beets, halved

  • ⅔ cup uncooked black rice (sometimes called "forbidden rice")

  • 1 ⅓ cup water

  • ½ cup pecans, roughly chopped

  • 2 cups packed, shredded raw kale

CIDER FLAX DRESSING

  • 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 (whole, not ground)

  • 1 teaspoon sea salt, plus more to taste

  • Ground pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

26 grams carbs; 219 calories; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 4 grams fiber; 409 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 ½ hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.

  2. Step 2

    In a medium pot, add rice and 1 ⅓ 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.

  3. Step 3

    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.

  4. Step 4

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

Tip

  • If you can't find black rice, try wild rice (cook according to wild rice package directions). This would be fabulous with a little goat's milk feta, chevre or thick yogurt on top.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
195 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mollie

Whoa! That dressing came out salty!!! Will cut salt at least in half next time. Also, I made this with grated, raw beet, as it’s now summertime & unbearably hot out, and added some chopped coriander and mint leftover from the previous night. Apart from the salt, this would have been delicious.

Teresa

I love this recipe. It's easy to switch up too, if you want to substitute another kind of nut or salad green, etc. I stir fry the beets with some salt and garlic instead of roasting them in a crunched up aluminum foil ball. I like to try this with pine nuts or sliced almonds and arugula or spinach.

CookAWeil

Unless I was careless in measuring, that seems like way too much salt!

Carolyne

I didn't have Kale so used the beets' leaves. Great decision! Also didn't have any pecans so substituted with walnuts.

Laurel K

This salad was a hit. Easy to make, especially since I roasted the chopped beets at the end of a sheet pan that I was using for other vegetables for the meal. I agree that there are many substitution possibilities. I'm eager to try options with the youngest family members who are all eager cooks. This is a base recipe that tastes good, is simple, yields leftovers and is nutritious. My only modification was to toast the pecans and to add them separately for each serving. .

Mich

It wad good, but next time illuse more beets and wilt the kale

Private comments are only visible to you.

or to save this recipe.