And when I mention roots, I’m referring to beetroots. And also my favourite blog ever, My New Roots. When I saw Sarah B’s post last week on traveling light that featured a brown rice and beet salad, I just knew I had to make it. And I had to make it ASAP. So here is my take on her brown rice and beet salad.
This salad is so…wow. I don’t know how to describe it but I was freakin’ addicted. Sweet and tangy and best of all? It’s HEALTHY! You can eat it as is, mix it with organic green salad, or wrap it up mission-style in a jumbo salad wrap! If you’ve got extra time and want to add some extra “pizzazz”, throw it on your panini-press and serve it with some ranch sauce. Sooooo good. Not even exaggerating one bit.
And the beets! If you haven’t had beets before, then well, this is definitely a good time to start. Beets are low in calories, so cheap, and are available all year round! You can eat them raw, eat them boiled, blanched, roasted, grated… The options are endless. They are also completely fat-free and well, so good for you. And their juice can even be used as a natural alternative to red food colouring, yay!
So…what are you waiting for? Make this NOW!
Brown rice and beet salad (adapted from My New Roots)
What you’ll need:
– 2 cups brown rice, uncooked
– 3 3/4 cups water
– 3 large beets, beet greens removed and reserved for future use
– 1 bunch fresh cilantro, leaves only, roughly chopped
– 3 large carrots, peeled and grated
– 4 tbsp grainy Dijon mustard
– 3 tbsp maple syrup
– 2 tbsp olive oil
– 2 tsps dried red chili flakes
– Salt and pepper, to taste
What you’ll need to do:
1. Preheat your oven to 400F. Wash and scrub your beets. Chop the top and bottom parts off the beets. Wrap the beets in aluminum foil and drizzle a little olive oil on them. Close the foil and stick in the oven. Bake for 60 minutes or until it may be pierced easily with a fork. Let cool and set aside.
2. Meanwhile, wash and cook your rice. Make sure it has enough time to cool down as well.
3. While the rice and beets are cooking, chop up your cilantro and grate your carrots.
4. In a small bowl, whisk the ingredients for the dressing (mustard, syrup, oil, chili flakes, S&P).
5. Once the beets have cooled down, peel off their skin and dice into small pieces.
6. When ready, mix the rice, cilantro, carrots and dressing. I usually keep the beets separate rather than mixing them all together since the colour may seep onto the rest of the salad.
7. Serve with organic greens or bundle it all up in a wrap. Makes 8-10 servings.