Description
Roasted Beet and Rice Salad is a colorful and nutritious dish that harmoniously blends earthy roasted beets with nutty rice and tangy feta. This delightful salad not only captivates the eye with its vibrant hues but also tantalizes the palate with a burst of flavors. Ideal for summer picnics, potlucks, or as a hearty main course, this recipe will elevate any dining experience. Ready to impress your guests? Let?s get started!
Ingredients
Scale
- 2 medium fresh beets (about 400g)
- 1 cup long-grain rice (jasmine or basmati)
- 100g feta cheese, crumbled
- 1/4 cup fresh parsley or mint, chopped
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Wrap each beet in foil and roast for 45-60 minutes until tender. Allow cooling before peeling.
- In a saucepan, combine rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork.
- Finely chop herbs while beets roast and rice cooks.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper to create the dressing.
- Once cooled, dice roasted beets into bite-sized pieces. In a large bowl, combine diced beets, cooked rice, herbs, feta cheese, and drizzle with dressing.
- Serve at room temperature or chilled on a beautiful platter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 245
- Sugar: 6g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg