Heartbeet Kitchen
Super Pink Roasted Beet and Rice Salad
June 30, 2017 in Gluten-Free · Main Dish · Recipe Box · Salad · 12 Comments

Super Pink Beet and Rice Salad {gluten-free}

This post is sponsored by Lundberg Family Farms.

I’m really trying to work on my Whole Foods salad/hot bar problem.

You know, the one where you go grocery shopping with the purpose of buying ingredients for cooking at home and then fill up a cardboard container with all the prepared food on the salad/hot bar because you don’t feel like cooking right now?

It’s quite appealing to be able to try a large variety of options instead of committing to just one. And convenient. But not real economical to be doing a few times a week. As you probably know, paying by weight means the total can shoot up very quickly.

So I’ve been working on a few recipes of my own, that last for days and are the kind of thing I would pick out at that salad bar. This Super Pink Beet & Rice Salad with purple cabbage and toasted walnuts is one I’ve fully committed to, happily eating it for lunch several times throughout the week.

Super Pink Beet & Rice Salad {gluten-free}Roasted beets for saladSuper Pink Roasted Beet and Rice Salad {gluten-free}

It’s no surprise that the vibrant magenta of beets draws me in, something I can’t say no to. I’ve made Beet Deviled Eggs, Sweet Beet Yogurt BowlGarlicky Beet Sauce. The idea behind this grain salad was two-fold. First, I wanted a meal that didn’t leave me snacky two hours later. Second, I envisioned the beets bleeding into the stark white jasmine rice to create something incredibly eye catching. Both goals accomplished.

There are quite a few components that make this salad a winner. The soft and floral white rice that meets sweet and earthy beets. Finely shredded purple cabbage that adds a bit of crunch, and toasted walnuts for added texture and flavor. Fresh parsley and lemon, the two things you shouldn’t hold back on, bringing overall brightness to the bowl. And finally, a sour cream/garlic/red wine vinegar based dressing, which you add the juice of the roasted beets in order to create that stunning color. Not overly creamy, and just tangy enough.

Super Pink Roasted Beet & Rice SaladSuper Pink Roasted Beet & Rice Salad

As I mentioned, I used Lundberg Farms organic California jasmine rice (a long grain), which I tend to use more often in grain salads compared to brown rice. Mainly because when refrigerated, brown rice becomes a bit tougher, whereas white rice stays soft. Lundberg Family Farms is my go-to source for grains because they don’t just  grow typical conventional rice. It’s grown with concern for the environment, via Certified Organic and Eco-Farmed techniques. They treat the soil, air, and water as important resources, respecting the delicate balances of nature.

If you have other grains leftover from another meal, by all means use them here. One thing to keep in mind though – you want separate, intact grains that hold onto their starch, so make sure they aren’t overcooked. This way they’ll absorb dressing properly and won’t release the starch into the rest of the salad.

Enjoy! xo, Amanda

Super Pink Roasted Beet & Rice SaladSuper Pink Roasted Beet & Rice Salad

Super Pink Roasted Beet & Rice Salad

Author:
Preparation 00:15 Cook Time 01:00
Serves 6     adjust servings

 

Ingredients

  • 3 medium sized beets (and their juice*)
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup dry Lundberg Farm organic white jasmine rice
  • 1 cup thinly shredded purple cabbage
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/3 cup chopped fresh parsley
  • juice of one lemon
  • 1/2 cup organic sour cream
  • 1 1/2 tablespoons red wine vinegar
  • 1 clove garlic, minced

Instructions

 Preheat oven to 390 degrees F. Trim root end off of beets so that raw skin is exposed, and also trim tail end. Rub with olive oil. Wrap in foil and place in baking dish. Bake for 1 hour or until beets are tender. Let beets cool, and drain beet juice into small bowl.  When cool, run under cool water and peel. Then cut beets into small cubes.

Meanwhile, rinse rice in a colander, until white runs clear. Add to pot and cover with 1 1/2 cups water, 1 teaspoon oil, and 1 teaspoon salt. Bring to boil. Reduce heat to low-simmer and cover with a lid. Cook for 15 minutes. Remove from heat, keeping lid on, and let sit for 10 minutes. Fluff with fork. 

To make salad, combine rice, beets, cabbage, walnuts, parsley, and lemon juice in a bowl. In the small bowl with beet juice, add sour cream, red wine vinegar, garlic, and salt. Whisk to combine, then add to salad bowl. Stir together to coat. Serve room temperature or cold 

Recipe Notes

 

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12 thoughts on “Super Pink Roasted Beet and Rice Salad

  1. thalia

    the colour!!! i can’t get enough of it. i swear beets are my favourite veg ever, along with eggplant, i could eat them anytime. so beautiful Amanda Xx

    Reply
  2. Sarah @ Snixy Kitchen

    I would definitely commit to eating this salad a few times a week over anything I can get at the WF salad bar. The combination of textures in this dish are just perfect – crunchy nuts, soft roasted beets, with bits of rice. I love it!

    Reply
  3. Cassie Autumn Tran

    What a beautiful rice salad! I used to have dry bags of rice that were multiple kilos in weight back at my old house! My family and I, being Vietnamese, never skipped our daily doses of rice! But, I’ve never seen a dish like this! Looks so colorful and vibrant!

    Reply
  4. Allison

    This looks so delicious, but I can’t stomach parsley. :( Do you think there is another herb that would work with this salad? Maybe mint? Thank you for any advice you have!!

    Reply

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