Black Rice, Beet and Kale Salad With Cider Flax Dressing
- Total Time
- 2 hours
- Rating
- Notes
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Ingredients
Yield:Serves 4-6
- 1lb beets, halved
- ⅔cup uncooked black rice (sometimes called "forbidden rice")
- 1⅓cup water
- ½cup pecans, roughly chopped
- 2cups packed, shredded raw kale
- 2tablespoons apple cider vinegar
- 2tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
- 1tablespoon whole grain mustard
- 1clove garlic, minced
- 1teaspoon dried thyme (whole, not ground)
- 1teaspoon sea salt, plus more to taste
- Ground pepper, to taste
Cider Flax Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
220 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1½ hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
- Step 2
In a medium pot, add rice and 1⅓ 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.
- Step 3
In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
- Step 4
This salad will keep in the refrigerator for 3 to 4 days.
Tip
- If you can't find black rice, try wild rice (cook according to wild rice package directions). This would be fabulous with a little goat's milk feta, chevre or thick yogurt on top.
Private Notes
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Cooking Notes
Teresa
I love this recipe. It's easy to switch up too, if you want to substitute another kind of nut or salad green, etc. I stir fry the beets with some salt and garlic instead of roasting them in a crunched up aluminum foil ball. I like to try this with pine nuts or sliced almonds and arugula or spinach.
CookAWeil
Unless I was careless in measuring, that seems like way too much salt!
jennifer out in cali
I made this with red kale today, which was as tough as shoe leather, so I sliced it up and pressure cooked it with a little water for one minute before draining it and adding it to the salad. The kale softened right up and was edible with my mouthful of crowns.
Anita
Too much salt!
judy h
Following the recipe directions, my black rice was over cooked. Use the package directions instead! Also, I did not add the thyme, based on other reviews, but added 1/2 Tb maple syrup and my family really enjoyed it.
Me
Roast the beets the whole time!!
Jennifer
Doubled the recipe and tripled the dressing. Added half a slivered red cabbage and a handful of dried, sweetened cranberries. Cooked the beets for 11 minutes in the Instant Pot and cooked the rice for 22 minutes in our other Instant Pot. The salad was a huge hit today for Mother’s Day.
Austin Val
Followed this recipe exactly for a dinner party last night. I wondered whether guests would be turned off by the roasted beets but the beets definitely worked well with all of the other ingredients. I made this the evening before - except that I added the almonds before serving. Just delicious - and guests raved that it was Instagram-worthy, too. Nope not doing that!
Mollie
Whoa! That dressing came out salty!!! Will cut salt at least in half next time. Also, I made this with grated, raw beet, as it’s now summertime & unbearably hot out, and added some chopped coriander and mint leftover from the previous night. Apart from the salt, this would have been delicious.
Katie
Wow, this is the only disappointing recipe I've ever made from NYT Cooking. The actual salad is great, but the dressing misses the mark. I might try this with a balsamic or even a lemon/garlic dressing, but the thyme is a weird flavor note playing around in here...
homecook
Delicious. It was a nice way to introduce more kale into the diet and making it more tasty. Also colorful addition to a dinner table when entertaining. It’s a keeper.
CookAWeil
Unless I was careless in measuring, that seems like way too much salt!
Teresa
I love this recipe. It's easy to switch up too, if you want to substitute another kind of nut or salad green, etc. I stir fry the beets with some salt and garlic instead of roasting them in a crunched up aluminum foil ball. I like to try this with pine nuts or sliced almonds and arugula or spinach.
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