Best Kale Black Bean And Beet Salad Recipes

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Black Rice, Beet and Kale Salad With Cider Flax Dressing image

This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. "The celebration is a very different affair in my house, but delicious, nonetheless," writes food-blogger Allison Day, who submitted this recipe. "Healthy food is a priority in my kitchen, but so is delicious food."

Provided by Tara Parker-Pope

Time 2h

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 lb beets, halved
2/3 cup uncooked black rice (sometimes called "forbidden rice")
1 1/3 cup water
1/2 cup pecans, roughly chopped
2 cups packed, shredded raw kale
2 tablespoons apple cider vinegar
2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
1 tablespoon whole grain mustard
1 clove garlic, minced
1 teaspoon dried thyme (whole, not ground)
1 teaspoon sea salt, plus more to taste
Ground pepper, to taste

Steps:

Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
In a medium pot, add rice and 1 1/3 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.
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.
This salad will keep in the refrigerator for 3 to 4 days.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams

BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)

Black Rice, Beet & Kale Salad with Cider Flax Dressing Recipe - (4.3/5) image

Provided by ruthg

Number Of Ingredients 12

Ingredients

1 pound beets, halved
2/3 cup uncooked black rice
1 1/3 cup water
1/2 cup pecans, roughly chopped
2 cups packed, shredded raw kale
2 tablespoons apple cider vinegar
2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
1 tablespoon whole grain mustard
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt, plus more to taste
Ground pepper, to taste

Steps:

Preheat oven to 400°F. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl. In a medium pot, add rice and 1 1/3 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. 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. This salad will keep in the refrigerator for 3 to 4 days.