Black Rice, Beet & Kale Salad with Cider Flax Dressing

• Vegan
• Gluten free

• Produce

  • 1 lb Beets
  • 1 clove Garlic
  • 2 cups Kale, raw
  • 1 tsp Thyme, dried whole

• Condiments

  • 1 tbsp Mustard, whole grain

• Pasta & Grains

  • 2/3 cup Black rice

• Baking & Spices

  • 1 Pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Flaxseed oil or extra virgin olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

Found on yummybeet.com

Description

Ingredients

• 1 lb beets, halved
• ⅔ cup uncooked black rice (sometimes called forbidden rice)
• ½ cup pecans, roughly chopped
• 2 cups shredded raw kale
• 2 tbsp apple cider vinegar
• 2 tbsp cold-pressed flaxseed oil OR extra virgin olive oil
• 1 tbsp whole grain mustard
• 1 clove garlic, minced
• 1 tsp dried thyme (whole, not ground)
• ½ tsp sea salt, plus more to taste
• Ground pepper, to taste

Directions

• Roast the beets: Preheat oven to 400ºF. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1.5 hours, until tender. Cool until comfortable to handle. Cut into bite-sized pieces or wedges. Add to a large bowl.
• Cook the rice: In a medium pot, add rice and 11/3 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.
• Make the dressing: In a small bowl, whisk together all ingredients or shake in a jar. Add to salad. Toss to combine, cover, and refrigerate for at least 3 hours (overnight best).
• Will keep in the refrigerator for up to 3 to 4 days.