Black Rice, Beet and Kale Salad With Cider Flax Dressing

By Tara Parker-Pope

Black Rice, Beet and Kale Salad With Cider Flax Dressing
Andrew Scrivani for The New York Times
Total Time
2 hours
Rating
5(179)
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

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Ingredients

Yield:Serves 4-6
  • 1lb beets, halved
  • ⅔cup uncooked black rice (sometimes called "forbidden rice")
  • 1⅓cup water
  • ½cup pecans, roughly chopped
  • 2cups packed, shredded raw kale

    • Cider Flax Dressing

    • 2tablespoons apple cider vinegar
    • 2tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
    • 1tablespoon whole grain mustard
    • 1clove garlic, minced
    • 1teaspoon dried thyme (whole, not ground)
    • 1teaspoon sea salt, plus more to taste
    • Ground pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

220 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 407 milligrams sodium

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.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1½ 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 1⅓ 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.

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Ratings

5 out of 5
179 user ratings
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Comments

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!

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.

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

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