Beet and Brown Rice Salad With Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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For those who taste buds are beet challenged, this is a nutty, refreshing take on beets. Shared with me by a friend (thanks, Chuff!) Ingredients:
1 1/2 cups water |
1 cup brown rice |
1 bay leaf |
1 1/2 teaspoons salt |
1/4 cup pine nuts, toasted |
2 teaspoons olive oil |
2 small onions, finely chopped |
1 tablespoon minced garlic clove |
4 medium red beets, peeled and cubed |
ground pepper |
2 teaspoons lemon zest |
1/4 cup fresh parsley |
2 ounces goat cheese |
Directions:
1. Boil the water, add rice, bay leaf and 1/2 teaspoon salt. Reduce heat and simmer 30 minutes or until water is absorbed. Remove from heat.
2. Saute onions and garlic in olive oil until transluscent. Add beets, 1/2 teaspoon salt (or to taste) and pepper (to taste), and cover. Cook until beets are tender.
3. Remove bay leaf from rice. Add the rice, pine nuts, parsley, and zest to the beets. Toss and transfer to serving plate. Top with crumbled goat cheese. Serve warm or at room temperature.
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