Roasted Beet and Black Rice Kale Salad

By Plating Pixels


  • 2 large beets
  • 1 cup uncooked Village Harvest Black Rice
  • 4 cups chopped raw kale
  • ¼ red onion, thinly sliced
  • ¼ cup crumbled feta (omit for vegan)
  • ¼ cup chopped walnuts, toasted
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon brown mustard
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Preheat oven to 400° F. Remove leaves, cutting into main part of beet. Rinse and half beets, then wrap in foil. Roast on a baking sheet for at 40 minutes or until tender. Remove from foil and allow to cool, chop into cubes and set aside.
  2. Meanwhile: In a medium pan, heat 1 ¾ cups water, 1 cup Village Harvest Black Rice and salt to taste on high until boiling. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and let cool.
  3. In a large bowl toss kale, roasted beets, cooked rice, red onion, feta and walnuts.
  4. To make vinaigrette: Whisk together remaining ingredients from olive oil to pepper until well combined. Pour over salad and toss to evenly coat.

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