Black Rice, Beet and Kale Salad With Cider Flax Dressing

• 1 lb beets, halved
• 23 cup uncooked black rice (sometimes called "forbidden rice")
• 1 13 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

1. Preheat oven to 400 degrees.
2. Add beets to a sheet of parchment-lined foil.
3. Crunch into a ball.
4. Roast for 1 1/2 hours, until tender.
5. Cool until comfortable to handle.
6. Cut beets into bite-sized pieces or wedges.
7. Add to a large bowl.
8. In a medium pot, add rice and 1 1/3 cups water.
9. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes.
10. Fluff with a fork and add to beets, along with kale and pecans.
11. In a small bowl, whisk together all dressing ingredients or shake in a jar.
12. Add to salad.
13. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best).
14. Before serving, taste and adjusting seasoning if desired.
15. This salad will keep in the refrigerator for 3 to 4 days.

beets, black rice, water, pecans, kale, apple cider vinegar, coldpressed, whole grain mustard, clove garlic, thyme, salt, ground pepper

Taken from cooking.nytimes.com/recipes/1016977 (may not work)