Wintery Kale Salad With Black Rice And Roasted Beets Food

BLACK RICE, ROASTED BEET AND KALE SALAD

Steps:

• Preheat oven to 400° F. Remove leaves, cutting into main part of beet. Rinse and half beets, then wrap in foil. Roast on a baking sheet for at 40 minutes or until tender. Remove from foil and allow to cool, chop into cubes and set aside.
• Meanwhile: In a medium pan, heat 1 ¾ cups water, 1 cup Village Harvest Black Rice and salt to taste on high until boiling. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and let cool.
• In a large bowl toss kale, roasted beets, cooked rice, red onion, feta and walnuts.
• To make vinaigrette: Whisk together remaining ingredients from olive oil to pepper until well combined. Pour over salad and toss to evenly coat.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Steps:

• Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
• 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. Fluff with a fork and add to beets, along with kale and pecans.
• 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.
• This salad will keep in the refrigerator for 3 to 4 days.

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

WINTERY KALE SALAD WITH BLACK RICE AND ROASTED BEETS

Steps:

• Preheat oven to 400°F / 200°C and lightly grease a baking sheet with oil.
• Add the beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, and bake for 30 minutes, or until fragrant and lightly browned. Remove from oven and set aside.
• While the beets are roasting, prepare the rice according to the package directions, then drain any excess liquid and set aside. The cooking time, depending on how firm you like it, is 30-35 minutes.
• If using kale, take the time now to "massage" the raw kale. Add it to large bowl with a bit of olive oil, a squeeze of lemon juice, and a sprinkle of salt and massage with hands to soften. Massage until the kale starts to soften and wilt, 3-5 minutes. Set aside while you make the dressing. Let this mixture "marinate" for 15-30 minutes, so the kale leaves have extra time to soften.
• In a small bowl, whisk together the lime juice, orange juice, oil, maple syrup, garlic and cinnamon until well combined. Add the cilantro and mix again. Season with salt and pepper, taste and adjust seasoning if desired.
• Add the black rice, along with the roasted beets and cranberries to the kale. Pour the dressing over and toss to combine. Garnish with pine nuts and serve. Enjoy!