Baked Beet and Brown Rice Salad

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* Exported from MasterCook *

 

Baked Beet and Brown Rice Salad

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red beets (3 medium)

2 1/2 cups cooked short grain brown rice

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon raspberry vinegar -- plus more if needed

1/4 teaspoon salt -- plus more if needed

2 tablespoons thinly sliced scallion greens (optional)

2 tablespoons pine nuts -- for garnish

 

Preheat the oven to 375°F. Trim off any beet greens, leaving about a

half-inch of stem intact. Rinse the beets. Wrap each beet individually in a

tightly sealed aluminum foil packet. Set the beets on a foil-lined baking

pan and bake until you can easily pierce them to the center with a cake

tester or paring knife, 60 to 90 minutes. (You can pierce the beets right

through the foil.)

 

When they are cool enough to handle, gently rub the foil of each still

sealed packet against the skin of each beet. Slip off the beet skins along

with the foil. Trim off the tail and stems ends. Cut the wets into 1/4-inch

dice and set them in a bowl or storage container. Add the rice and toss

until the rice is " dyed " beet red.

 

In a small bowl, whisk together the oil, lemon juice, vinegar, and salt.

Toss the dressing with the beets. Adjust the seasonings, adding more vinegar

and/or salt, if needed, to intensify the flavors. Set the salad sit until

the grains absorb some flavor, about 15 minutes Stir in the scallion greens

(if using) just before serving. Garnish with pine nuts. Serve at room

temperature.

 

 

 

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