Black Rice, Roasted Beetroot and Kale Salad

  01/10/2018 at 05:27 am

Black Rice, Roasted Beet and Kale Salad



  • 500g beetroots cut into wedges
  • ⅔ cup uncooked black rice
  • 1 ⅓ cup water
  • ½ cup pecans, roughly chopped
  • 2 cups finely shredded packed 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
  • 1 teaspoon sea salt or more to taste
  • Ground pepper, to taste



Preheat oven to 180 degrees C


Drizzle beetroots with olive oil, season with salt and pepper and bake, turning occasionally for about 40 minutes or until tender.

Place in a large mixing bowl to cool.


Add rice and 1 1/3 cups water to a saucepan, bring to the boil, reduce to simmering, then cover and cook for 40-45 minutes. Soaking will reduce the cooking time.


When the rice is tender, loosen with a fork and mix with the beetroots, adding the kale and pecans.


Add all dressing ingredients to a jar and shake to combine.


Dress the salad and toss gently to combine, cover and refrigerate for at least 3 hours (overnight would be great).


Taste and adjust seasoning before serving if necessary.

By Elicia O'Brien