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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.
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 Bowl, Garlicky 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.
If you have other grains leftover from another meal, by all means use them in this beet salad recipe.
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.
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
Summer
April 12, 2022
The stunning color of this salad drew me in, and after making it I’ve earmarked it for ongoing rotation. It’s delicious and a different flavor profile from so many others. Hearty and bright at the same time!
Amanda Paa
April 12, 2022
loved the photo you shared of it that you shared on instagram!
Natalie Ellis
May 2, 2018
It looks super beautiful and tasty!! I fall in love with the purple of beet all the time
Kristen
January 30, 2018
I made this recipe over the weekend and have been eating it every day- it is SO GOOD! Have the girls at work hooked on it too. Thank you!!!!!
amandapaa
January 31, 2018
Wonderful, I’m so glad you enjoyed the recipe!
Allison
August 21, 2017
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!!
amandapaa
August 22, 2017
Hi Allison! Basil would be a great substitute for parsley. I wouldn’t suggest mint, as the flavor wouldn’t meld with the sauce. Enjoy!
Cassie Autumn Tran
August 2, 2017
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!
amandapaa
August 22, 2017
Rice love!
Sarah @ Snixy Kitchen
July 12, 2017
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!
Christiann Koepke
July 10, 2017
this looks soooooo tasty and wow, just gorgeous! definitely a “must make” asap! -CK
amandapaa
July 11, 2017
hope you love it!
Valentina @Hortus
July 7, 2017
Omg the color!! Love this post! <3
thalia
July 6, 2017
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
amandapaa
July 6, 2017
i can’t get enough magenta either. it’s so vibrant! makes me excited to eat. :) xo
michelle @ hummingbird high
July 6, 2017
ahahaha i am totally guilty of the whole foods salad/hot bar problem ALL THE TIME. and interesting about the rice grain length/refrigeration techniques! totally didn’t know that. this salad looks so yum!
amandapaa
July 6, 2017
my bank account reflects the problem. :) lol!