Beet and Brown Rice Salad

 

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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.

~C.

 

Beet and Brown Rice Salad with Goat Cheese

recipe via Whole Living

   Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

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2 thoughts on “Beet and Brown Rice Salad

    • I have not tried beet burgers, but I definitely will now. Thanks for sharing! I can always use more burger options since it’s the one beef item I still crave even though it’s been almost 2 decades since I last ate beef. 🙂

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