Black Rice Beet Kale Salad With Cider Flax Dressing Recipe 435

BLACK RICE, ROASTED BEET AND KALE SALAD

Steps:

• 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.
• 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.
• In a large bowl toss kale, roasted beets, cooked rice, red onion, feta and walnuts.
• To make vinaigrette: Whisk together remaining ingredients from olive oil to pepper until well combined. Pour over salad and toss to evenly coat.

BLACK RICE SALAD RECIPE

Steps:

• Preheat oven to 400F.
• Place asparagus on a baking sheet (you may cover it with parchment paper) and season with salt, pepper and oil.
• Roast asparagus for 15-20 minutes, until cooked. Time may vary depending on the thickness of asparagus.
• Remove from the oven and transfer to a cutting board. Cut into 1 inch (2.5 cm) pieces.
• Whisk all ingredients for the dressing in a small bowl.
• Follow the instructions on the package to cook black rice. Time and method will differ depending on the kind of black rice used. Rinse with cold water and drain well.
• IN A BOWL PLACE BLACK RICE, THEN ADD ASPARAGUS, TOMATOES AND PARMESAN CHEESE.
• POUR DRESSING AND STIR TO COMBINE. ADD MORE LEMON JUICE, SALT AND PEPPER IF NEEDED.
• MORE SALT AND PEPPER MAY BE USED AS AN ADDITION TO THE SALAD, AFTER THE DRESSING HAS BEEN ADDED.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Steps:

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

ROASTED BEET AND KALE SALAD

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
• Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.

VEGAN FORBIDDEN RICE SALAD

Steps:

• Begin by roasting your diced potato, sweet potato and butternut squash. Toss in olive oil, salt, pepper, and baked on a parchment lined baking tray in an oven preheated to 200 degrees Celsius for 45 minutes. Give it a toss half way through baking. Let cool slightly.
• In a deep saucepan, combine your black rice and water. Bring to boil, then turn down to a simmer, cover with a lid and let cook for 30 minutes.
• Once 30 minutes has passed, turn the stove off and leave the rice in the covered pot for another 15 minutes. Do not open the lid!
• Tip rice into a large bowl, and combine with sun-dried tomato, walnuts, cranberries, and carrot. Toss to mix well.
• Add red cabbage, arugula and baby spinach to the salad and toss to combine. Don't do this too early as you don't want the residual heat of the rice to wilt your greens.
• To make your dressing, combine apple cider vinegar, dijon mustard, salt/pepper, agave nectar and extra virgin olive oil in a small jar.
• Cover with a lid and shake to combine and emulsify dressing. Pour over your salad and toss to combine.
• Enjoy!

SWEET POTATO KALE SALAD WITH BLACK RICE

Steps:

• Add the cubed sweet potatoes to a baking sheet and toss with the olive oil. In a small dish, combine the salt, cinnamon, cumin and pepper together and sprinkle over the sweet potatoes. Transfer to the oven and roast for 15 minutes. When the potatoes are fork-tender, transfer from the oven and allow to cool to room temperature.
• While the sweet potatoes are roasting: Rinse the rice under cold water and add to a medium size saucepan with the cold water and salt. Bring to a boil over medium high heat and cook for 5 minutes. Reduce the heat to low, add a tight fitting lid and cook for 30 minutes. The rice should be al dente and not soft. If there is still a little unabsorbed water, drain it off. Transfer the rice to a bowl and cool to room temperature.
• Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
• In a large salad bowl, combine the cooled black rice, sweet potatoes, chopped kale and the green onions. Pour the vinaigrette over the salad and gently toss together.

WINTERY KALE SALAD WITH BLACK RICE AND ROASTED BEETS

Steps:

• Preheat oven to 400°F / 200°C and lightly grease a baking sheet with oil.
• Add the beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, and bake for 30 minutes, or until fragrant and lightly browned. Remove from oven and set aside.
• While the beets are roasting, prepare the rice according to the package directions, then drain any excess liquid and set aside. The cooking time, depending on how firm you like it, is 30-35 minutes.
• If using kale, take the time now to "massage" the raw kale. Add it to large bowl with a bit of olive oil, a squeeze of lemon juice, and a sprinkle of salt and massage with hands to soften. Massage until the kale starts to soften and wilt, 3-5 minutes. Set aside while you make the dressing. Let this mixture "marinate" for 15-30 minutes, so the kale leaves have extra time to soften.
• In a small bowl, whisk together the lime juice, orange juice, oil, maple syrup, garlic and cinnamon until well combined. Add the cilantro and mix again. Season with salt and pepper, taste and adjust seasoning if desired.
• Add the black rice, along with the roasted beets and cranberries to the kale. Pour the dressing over and toss to combine. Garnish with pine nuts and serve. Enjoy!

KALE SALAD WITH BEETS & WILD RICE

Steps:

• Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.

BEST KALE SALAD DRESSING

Steps:

• Place all the ingredients into a 2-cup mason jar.
• Shake well until the ingredients are mixed together and the dressing is creamy.

BEET AND KALE SALAD WITH APPLES AND CREAMY TANGY DRESSING

Steps:

• Melt the butter in a small saucepan over low heat. Stir in the water, vinegar, sugar, horseradish and salt. And the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
• Divide the kale or salad greens among 4 plates. Top with the apple slices and beets. Use a potato peeler to shave Manchego or Parmesan cheese over each salad or dollop each with some of the goat cheese. Drizzle each salad with 2 Tablespoons of the dressing. You will not use up all the dressing. Store the remainder in an airtight container for up to 2 weeks.

CRISPY KALE AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, toss kale with olive oil and salt. Spread on a baking sheet and bake in oven for 8-10 minutes or until crispy (be careful not to burn). Remove from oven and set aside.
• Place beets on baking sheet and drizzle with olive oil and a little salt. Toss until coated. Spread on baking sheet and bake in oven for about 30 minutes or until soft.
• Add the dressing ingredients (except the olive oil) to a bowl and then slowly whisk in the olive oil.
• Add kale to a serving bowl (or bowls) and add beets and top with feta cheese and pine nuts. Wait to serve before adding dressing as it will make the kale go soft.

RAINBOW SALAD WITH BEET, KALE & AVOCADO DRESSING

Steps:

• Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds. To a mini food processor or blender, add all dressing ingredients plus tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.
• Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.
• Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.
• Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.
• In a food processor , pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.
• Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.
• Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.
• Divide onto four plates and serve immediately.
• Enjoy!

BEET AND KALE SALAD

Steps:

• Melt the butter in a small saucepan over low heat.
• Stir in the water, vinegar, sugar, horseradish, and salt.
• Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
• Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
• Use a potato peeler to shave curls of Parmesan cheese over each salad or dollop each with some goat cheese.
• Drizzle each salad with 2 tablespoons of the dressing.

ASIAN BLACK RICE SALAD WITH GINGER ORANGE DRESSING

Steps:

• Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
• In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
• Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!