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Black Rice, Beet & Kale Salad with Cider Flax Dressing

Recipes

Black Rice, Beet & Kale Salad with Cider Flax Dressing

Black Rice, Beet & Kale Salad with Cider Flax Dressing
Course: Salad
Servings: 4
Ingredients
1 lb Beets, halved
2 cups shredded raw kale
½ cup pecans, roughly chopped
2/3 cup uncooked Thai Black rice
CIDER FLAX DRESSING
2 tbsp cold-pressed flaxseed oil OR extra virgin olive oil
1 tsp Thyme, dried whole
1 clove garlic, minced
1 tbsp Mustard, whole grain
½ tsp sea salt, plus more to taste
Ground pepper, to taste
Instructions
  1. Roast the beets: Preheat oven to 400ºF. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1.5 hours, until tender. Cool until comfortable to handle. Cut into bite-sized pieces or wedges. Add to a large bowl.
  2. Cook the rice: In a medium pot, add rice and 11/3 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.
  3. Make the dressing: In a small bowl, whisk together all ingredients or shake in a jar. Add to salad. Toss to combine, cover, and refrigerate for at least 3 hours (overnight best).