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

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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