Try this Forbidden Rice, Roasted Beet & Kale Salad recipe, or contribute your own.
Suggest a better description1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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. |
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