Baked Beet And Brown Rice Salad
- 1 pound red beets (3 medium)
- 2 1/2 cups cooked short-grain brown rice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon raspberry vinegar, plus more if needed
- 1/4 teaspoon salt, plus more if needed
- 2 tablespoons thinly sliced scallion greens (optional)
- 2 tablespoons pine nuts, for garnish
- Preheat the oven to 375F.
- Trim off any beet greens, leaving about a half-inch of stem intact.
- Rinse the beets.
- Wrap each beet individually in a tightly sealed aluminum foil packet, set the beets on a foil lined baking pan and bake until you can easily pierce them to the center with a cake tester or paring knife, 60 to 90 minutes.
- (You can pierce the beets right through the foil.)
- When they are cool enough to handle, gently rub the foil of each still-sealed packet against the skin of each beet.
- Slip off the beet skins along with the foil.
- Trim off the tail and stem ends.
- Cut the beets into 1/4-inch pieces and set them in a bowl or storage container.
- Add the rice and toss until the rice is dyed beet red.
- In a small bowl, whisk together the oil, lemon juice, vinegar, and salt.
- Toss the dressing with the beets.
- Adjust the seasonings, adding more vinegar and/or salt, if needed, to intensify the flavors.
- Let the salad sit until the grains absorb some flavor, about 15 minutes.
- Stir in the scallion greens (if using) just before serving.
- Garnish with pine nuts.
- Serve at room temperature.
red beets, brown rice, extravirgin olive oil, freshly squeezed lemon juice, raspberry vinegar, salt, scallion, pine nuts
Taken from www.cookstr.com/recipes/baked-beet-and-brown-rice-salad (may not work)