Rice and Roasted Beet Salad

By Amanda Paa – Updated January 11, 2022
4.80 from 5 votes
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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.

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

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.

Super Pink Roasted Beet & Rice Salad
Super Pink Roasted Beet Salad Recipe

More Beet Recipes:

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Super Pink Beet & Rice Salad {gluten-free}

Rice and Roasted Beet Salad

Cooked jasmine rice is tossed with roasted beets, crunchy walnuts, fresh herbs, and a creamy garlic dressing to make a delicious, satisfying salad. Served cold or at room temperature.
4.80 from 5 votes
Prep Time :20 minutes
Cook Time :1 hour
Total Time :1 hour 15 minutes
Yield: 6
Author: Amanda Paa



  • 3 medium sized beets, and their juice*
  • 1 tablespoon + 1 teaspoon olive oil divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup dry 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
  • 1/2 teaspoon dijon mustard


  • Preheat oven to 400 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, mustard, and remaining salt. Whisk to combine, then add to salad bowl. Stir together to coat. Serve room temperature or cold. 

Did you make this?

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June 30, 2017


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Recipe Rating

4.80 from 5 votes (4 ratings without comment)

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  1. Summer

    5 stars
    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

      loved the photo you shared of it that you shared on instagram!

  2. Natalie Ellis

    It looks super beautiful and tasty!! I fall in love with the purple of beet all the time

  3. Kristen

    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

      Wonderful, I’m so glad you enjoyed the recipe!

  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!!

    • amandapaa

      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!

  5. 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!

    • amandapaa

      Rice love!

  6. 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!

  7. Christiann Koepke

    this looks soooooo tasty and wow, just gorgeous! definitely a “must make” asap! -CK

    • amandapaa

      hope you love it!

  8. Valentina @Hortus

    Omg the color!! Love this post! <3

  9. 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

    • amandapaa

      i can’t get enough magenta either. it’s so vibrant! makes me excited to eat. :) xo

  10. michelle @ hummingbird high

    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

      my bank account reflects the problem. :) lol!