I never really know what to do with beets. Whenever you ask anyone what to do with beets, the answer is always the same: roast them. Don’t get me wrong, roasted beets are very good, but when you get beets in your CSA for three or four weeks in a row, simply roasting them starts to feel a bit monotonous. Monotony avoidance is what led me to put Rice, Beets, Goat Cheese into a Google search one evening and come up with this amazing Beet and Brown Rice Salad. This was so good, and it was surprisingly easy to make. I definitely recommend including the goat cheese, but if you’re not a cheese eater, it’s still very flavorful. Plus, I love how colorful it is. You should make it tonight. You should make it again next week. You should make it every time you have beets.
Beet and Brown Rice Salad with Goat Cheese
recipe via Whole Living
- 1 cup brown basmati, or other brown rice
- 1 bay leaf
- Coarse salt
- 1/4 cup pine nuts
- 2 teaspoons olive oil
- 2 small onions, finely chopped
- 1 tablespoon minced garlic
- 4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes
- Freshly ground pepper
- 2 teaspoons freshly grated lemon zest
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 2 ounces (about 3/4 cup) soft goat cheese, crumbled
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.