Forbidden Rice, Roasted Beet & Kale Salad
Try this Forbidden Rice, Roasted Beet & Kale Salad recipe, or contribute your own.
Try this Forbidden Rice, Roasted Beet & Kale Salad recipe, or contribute your own.
- for the dressing
- for the salad
- * 1 lb beets (you can use any color you like thoug
- * 2/3 cup uncooked black rice (i used lotus foods'
- * 1 1/3 cup water
- * 1/2 cup pecans roughly chopped
- * 1 bunch organic kale washed and dried, ribs removed, chopped or shredded
- * 2 tbsps apple cider vinegar
- * 2 tbsps olive oil (you could also use walnut oil
- * 1 tbsp whole grain mustard
- * 1 clove garlic pressed or minced
- * 1 tsp dried thyme lightly crumbled with your fingers
- * 2 tsps sea salt
- * several grinds of black pepper and more to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start by roasting the beets - if you can, do this step a day or more ahead to save yourself some time. Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes - depending on how large they are, it may take closer to two hours for them to cook all the way through - you can test by removing them and poking with a fork - they're done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins - they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.
- Make the rice - add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.
- While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.
- Place the chopped kale, diced beets and rice in a pretty bowl that's large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to "stew" for a while - at least an hour and more is better.
- Toast the pecans for a few minutes until they're nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.
- When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.
Forbidden Rice, Roasted Beet & Kale Salad: A Simple, Flavorful Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible feat. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I've discovered a secret weapon in my fight against dinner-time stress: simple, yet incredibly flavorful recipes that don't require hours in the kitchen. This Forbidden Rice, Roasted Beet & Kale Salad is one of those gems.
The name alone intrigued me – "Forbidden Rice"? It sounds exotic and slightly mysterious, and the deep, dark color of the rice is visually stunning. But the real magic lies in the symphony of flavors and textures. The earthy sweetness of the roasted beets perfectly complements the slightly nutty taste of the forbidden rice. The peppery bite of the kale adds a welcome contrast, while the crunchy pecans provide a satisfying textural element. The simple vinaigrette, with its tangy apple cider vinegar and robust olive oil, ties everything together beautifully.
This salad is more than just a quick weeknight dinner; it's a celebration of wholesome ingredients and vibrant flavors. I love how versatile it is. You can easily adjust the ingredients to your liking – swap out the pecans for walnuts or almonds, add crumbled feta cheese for a salty kick, or substitute spinach for the kale. The possibilities are endless!
Beyond the Recipe: A Celebration of Simplicity
This recipe isn't just about the food; it's about the process. It's about taking a moment to savor the simple pleasures of cooking. It's about creating something nourishing and delicious without sacrificing precious time. For me, cooking is a form of self-care. It's a time to disconnect from the chaos of daily life and focus on creating something beautiful and healthy.
The best part? This salad is incredibly easy to prepare. The roasting of the beets can be done ahead of time, making it a perfect make-ahead meal for busy weeknights. I often roast a large batch of beets on the weekend and store them in the refrigerator for quick weeknight meals. This way, I can whip up this salad in a matter of minutes.
More Than Just a Salad: A Culinary Adventure
This salad has become a staple in our family. My kids, who are notoriously picky eaters, actually enjoy this dish. It’s a healthy and delicious way to sneak in some extra veggies. I've even taken this salad to potlucks and gatherings, and it's always a hit. It’s visually appealing and the flavors are bold and unforgettable.
So, if you're looking for a simple, healthy, and incredibly delicious salad that won't break the bank or take hours to prepare, give this Forbidden Rice, Roasted Beet & Kale Salad a try. It's a recipe that I'm confident you'll add to your regular rotation. The vibrant colors, the diverse textures, and the satisfying flavors make it a culinary adventure you won't soon forget.
Tips and Variations:
- Make it ahead: Roast the beets and make the dressing a day or two in advance for maximum efficiency.
- Customize it: Add other vegetables like roasted sweet potatoes, carrots, or chickpeas.
- Add protein: Grilled chicken, tofu, or chickpeas would make this a complete meal.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Make it vegan: Use a vegan-friendly dressing alternative.
I encourage you to experiment and make it your own. This salad is a blank canvas for culinary creativity! The beauty of this recipe is its simplicity and its adaptability. No matter your skill level in the kitchen, you can create a delicious and healthy meal that will leave you feeling satisfied and energized.
Enjoy!
