Black Rice, Roasted Beet and Kale Salad | Recipe Cart
Black rice, roasted beets, and kale salad with a tangy vinaigrette—tender, flavorful, and vegan-friendly. Perfect in 50 minutes!
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 2 large beets
- 1 cup black rice (uncooked )
- 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 tablespoons brown mustard
- 2 cloves garlic (minced)
- 1 tablespoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
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