Grape, Golden Beet and Brown Rice Salad
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Credit: Courtesy of the California Table Grape Commission
The National Culinary Review, October 2013
4 medium golden beets, scrubbed
1 cup short-grain brown rice (or 2 cups cooked brown rice)
Salt, to taste
1/3 cup chopped red onion
1 garlic clove, minced
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 T. honey
Freshly ground black pepper, to taste
1 cup thinly sliced celery
1 cup halved red seedless California grapes
¼ cup chopped Italian parsley
1. Preheat oven to 375ºF. Trim off all but 1 inch beet stems; place in small baking dish. Cover with foil; bake until paring knife inserted in center of beets goes in easily, 60-90 minutes. Let cool until easy to handle. Peel; cut in ½-inch wedges.
2. In medium saucepan over high heat, bring 2 cups water, rice and salt to a boil. Cover; reduce heat to low. Simmer until tender and most liquid absorbed, 40-50 minutes. Let stand 5 minutes; transfer to baking sheet to cool slightly.
3. At same time, in large mixing bowl, combine onion, garlic and vinegar; let stand 15 minutes. Whisk in oil, honey, and salt and pepper. Add rice, beets, celery, grapes, cayenne and parsley; toss. Serve warm or chilled.
6 servings (about 6 cups)
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