Black Rice, Beet & Kale Salad w/Apple Cider & Flax Dressing

Receipe by Hollyhock Head Chef & Kitchen Manager, Rebeka Carpenter.
Feature Photo from New York Times

We never ceased to be amazed by the creative minds in the Hollyhock kitchen, and their endless ability to surprise and delight our senses! This healthy and delicious salad is the perfect compliment for the turn of the season.

Serves 4-6
Time 2 hours

Ingredients

  • 1 lb beets, washed quartered, ends cut, skin left on, lightly tossed w/oil and salt and pepper {we used chiogga or candy striped beets}
  • ⅔ cup uncooked black rice (sometimes called “forbidden rice”)
  • 1 ⅓ cup water
  • ½ cup walnuts, roughly chopped and dry pan roasted
  • 2 cups packed, shredded raw kale  {we used Russian red kale}

Apple Cider Flax Dressing

  • 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 (whole, not ground)
  • 1 teaspoon sea salt, plus more to taste

Preparation

  1. Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, or until tender. Add to a large bowl. ( we used a covered oven proof pan, and the beets turned out wonderful, tender, not mushy is the goal}
  2. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. If there is extra water in the pan, drain off, test rice for doneness, as you want some firmness, and not mushy. Cool a bit, fluff with a fork and add to beets, along with kale and walnuts.
  3. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. We kept it at room temperature until meal service, and it was sublime.
  4. This salad will keep in the refrigerator for 3 to 4 days.
  5.  Additionally, we had no flax oil on hand, and substituted 3-4 tablespoons of rough ground flax seed to the vinigarette. It gave a good consistency and the hit of flax nutrition!

Try it out and let us know how it goes for you in the comments. Enjoy!

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