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.
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.
Notes
Image source: https://www.thefoodblog.net/wild-rice-salad-roasted-beet-salad/
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