Black Rice, Beet and Kale Salad With Cider Flax Dressing | Recipe Cart
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. “The celebration
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Cooking tools:
- Oven
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Fork
- Whisk
- Mason jar
- Measuring cup
- Refrigerator
Ingredients
- 1 lb beets, halved
- 2/3 cup uncooked black rice (sometimes called "forbidden rice")
- 1 1/3 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
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