Preheat the oven to 375 degrees. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)
When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the scallion greens (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
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|Serving Size: 1 Recipe (999g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 304 (14%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 0mg||0 %|
|Sodium 376.3mg||13 %|
|Potassium 2902.6mg||76 %|
|Total Carbohydrate 420.2g||124 %|
|Dietary Fiber 30.1g||120 %|
|Sugars, other 390g|
|Protein 45.7g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2160
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