Name: Roasted Beet & Rice Salad
Ingredients: 3 heads Beets; ½ cup Vinegar (balsamic if available); ½ cup Olive oil; 4 cups Mixed salad greens; 2 Tbsp Sugar; 1 Tbsp Rosemary (crushed); Salt & pepper (to taste); 1 cup Rice (white or brown); 5 oz Feta cheese (optional)

Roasted Beet & Rice Salad

A nourishing salad that highlights roasted beets and whole grains. Paired with fresh greens and a simple dressing, it’s a great way to enjoy seasonal produce in a filling, well-balanced meal.

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Ingredients

Beets 3 heads
Vinegar, balsamic if available ½ cup
Olive oil ½ cup
Mixed salad greens 4 cups
Sugar 2 Tbsp
Rosemary, crushed 1 Tbsp
Salt & pepper, to taste
Rice, white or brown 1 cup
Feta cheese, optional 5 oz

Instructions

Preheat oven to 400°F. Line rimmed baking sheet with foil and coat with cooking spray.
Remove the tops and bottoms from the beets; also the skins using a vegetable peeler. Cut the beets into small cubes and place in a single layer on the baking sheet.
Combine the vinegar, olive oil, sugar, rosemary and salt and pepper in a bowl. Mix well and pour or spoon the marinade evenly over the beets, coating thoroughly.
Place beets in the preheated oven and bake for 40 minutes, stirring, flipping and spooning the liquid over the beets every 5-7 minutes.
Prepare rice according to package directions. Add feta cheese, if available, and roasted beets, once cooled, to cooked rice making sure to save the juice from the beets.
Mix all ingredients together and drizzle with olive oil.
Place the mixed greens into 3-4 salad bowls. Divide the beet-rice mixture between the bowls and toss; then sprinkle with beet juices from pan and serve.