Kale, Beet and Black Rice Salad with Ginger Vinaigrettte

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August already. So much has been eaten…maybe it’s time for something uber healthy. I’m still working up at  The Market Restaurant three days a week. When I get home, the guys have gotten pretty good at throwing something on the grill. Vegetables seem a little harder. It probably doesn’t help that I feel more protective of the vegetables than I do toward some of my family members. Well meaning attempts at cooking a vegetable can result in a barrage of unwanted commentary ….”snap off the ends of the asparagus, don’t cut!”, “you know that brussel sprouts aren’t in season, right?”, “you should peel that first”, “don’t peel that!”. No wonder, there are no vegetables on the table.

Here is a recipe for a salad that will sit in the refridgerator for 4 days and get better every day.

Kale, Black Rice and Beet Salad

1 bunch of Curly Kale (other types will work as well)

1 lb beets (about 4)

3/4 cup of pecans or walnuts, toasted and roughly chopped

1 cup black rice

For the vinaigrette

1 inch of ginger peeled and grated

1/3 cup of olive oil

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 or 2 garlic cloves minced or pounded in a mortar and pestal

1 teaspoon honey

6-8 large servings

1. Preheat oven to 350 degrees and toast the nuts for about 7 minutes or until slightly browned and fragrant. Increase the temperature of the oven to 400 degrees and put the beets in a small baking dish with a splash of water, a splash of olive oil and a pinch of salt. Cover the dish with aluminum foil and roast for an hour to an hour and a half or until the beets are easily pierced with a fork.

2. Put the rice in a saucepan with 1 3/4 cups of water. Bring to a boil, cover and simmer for about 20 minutes. Fluff with a fork and allow to cool.

3. Make the vinaigrette: put all the ingredients into a small bowl and whisk.

4. Stem the kale and chop into 1 inch pieces. Place the kale in a large bowl of cool water and allow to sit for about 10 minutes. Spin the Kale in a salad spinner and place in a large bowl. Pour the vinaigrette over the kale and massage the kale with your hands to soften a bit.

5. When the beets have cooled a little, peel them and cut into a large dice or wedges depending on the size of the beets. Marinate the beets for a few minutes in a splash of olive oil and a splash of vinegar and a big pinch of salt. Add the beets to the kale along with the rice; toss, cover and put in the refrigerator for at least 3 hours or overnight.

6. Add the chopped nuts and serve. This salad will last in the fridge for 3 to 4 days.

 

 

 

 

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