Beets, wild rice and kale…

Another great salad recipe that uses fresh, in season,  beets and kale from what is becoming my favorite cookbook….

3 medium beets, sscrubbed then roasted in the oven wrapped in tinfoil at 400 degrees for about 45min-1 hour, then cooled and cut into bite-sized pieces

1/2 cup wild or brown rice, cooked and cooled, set aside

4 kale leaves, picked  from thick center stem then chopped.

2 green onions chopped finely

2 tbsp goat feta

1/4 cup pecan pieces toasted

1 cup chickpeas drained and rinsed

In a separate bowl make the dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1 tbsp balsamic vinegar

2tbsp maple syrup

1 garlic clove, crushed

salt and pepper to taste

Prepare the beets and rice and once cooled put into a serving bowl together. Add chopped green onions and chickpeas.

In a small separate bowl combine the chopped kale with about 1 tsp of ready dressing. “Massage” the leaves with the dressing using your hands.

Add the kale to other salad ingredients. Toss together with a couple of tbsps of dressing at a time until it seems well mixed in, but not heavy with dressing. (I still had quite a bit of dressing left over to use again or on another salad. Serve topped with pecans and feta.

Double this up and bring it to a pot luck bbq. I guarantee it will be a hit!

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3 thoughts on “Beets, wild rice and kale…

  1. Sounds just lovely. I am all about these kinds of dishes right now – anything to avoid heating the kitchen or myself up overly much. And who doesn’t want beets and kale? Thanks for sharing?

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