Recipes

Kale Beet Wild Rice Salad

Kale Beet Wild Rice Salad

Ingredients

Roasted Beets 3 Cups
Cooked Black Rice 2 Cups (1 cup uncooked)
Kale 2 Cups
Toasted Pecans 1 Cup
Green Onions 1 Cup

Ingredients

Salt & Pepper to taste

Dressing

Olive oil 1/4 Cup
Dijon Mustard 2 Tblsp
Honey / Agave or Maple Syrup 2-3 Tblsp to taste
Apple Cider Vinegar 1/4 Cup

SAM_1664SAM_1625SAM_1645This is a super vitamin packed 5 ingredient fall salad with earthy flavors. It’s very easy to make and most of the ingredients can be prepared ahead of time. It holds up well on a fall dinner table.

  1. Cook rice according to package directions.
  2. Roast beets by peeling and cutting them into large cubes and toss with oil and salt & pepper then roasting them at 400 degrees for 45 to 60 minutes until just tender.
  3. Tear kale from the stems into smaller pieces.
  4. Toast pecans in a medium hot dry pan until they start to smell toasted (not burned).
  5. Make dressing.
  6. Dice green Onions.
  7. Mix all ingredients together & serve.

 

Servings

6

Prep

20 min

Cook

1 hr

Favorite

Collections

Skill Level

Easy