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Easter

Brown Rice and Golden Beet Salad

by:
November 23, 2009
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0 Ratings
  • Serves 4
Author Notes

This is an amazing (and gorgeous) beet salad, whose earthy flavor is highlighted by the acidity of the sherry vinegar. And we all know that beet+nut+cheese is a win-win situation.
The other good thing about these salads is they are good warmish, coldish, or at room temperature. So enjoy, whenever. Make it ahead. Go on a picnic. You get the idea. —martibk

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Ingredients
  • 2 large yellow beets
  • 1.5 cups cooked brown rice
  • 1/2 cup toasted pine nuts
  • 4 ounces goat cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon shallot, diced
Directions
  1. Combine shallots and vinegar and set aside for about fifteen minutes.
  2. Boil beets in water until tender.
  3. Whisk olive oil, shallots and vinegar in small bowl. Add salt and pepper to taste, whisk until combined.
  4. Let beets cool a while in the cooking liquid. Slip off skins and chop into bite-size pieces.
  5. Toss with rice, nuts, cheese and dressing. Add salt and pepper to taste.
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2 Reviews

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Latetotheparty September 22, 2011
This is indeed lovely! I roasted my small golden beets. I didn't have any shallots handy so I used some red onion and scallions. I was also out of goat cheese. With a trip to the store out of the question I substituted some blue cheese. It really worked out well. Thank you for posting this. Next time I will try the recipe's version
AntoniaJames December 5, 2009
This is lovely! I tried it last night, without the goat cheese, using brown basmati rice and champagne vinegar instead of sherry vinegar (because that was what I had on hand). It was so tasty. Thank you for posting this recipe! I am always looking for new ways to prepare beets, especially yellow ones. This one's going to the next potluck I attend. Cheers ;o)