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Wintery Kale Salad with Black Rice and Roasted Beets
Elle

Wintery Kale Salad with Black Rice and Roasted Beets

5 from 1 vote
A healthy winter kale salad with black rice, roasted beets, cranberries and pine nuts. Massaging kale transforms tough leaves into tender sweet greens.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Salad
Cuisine: Mediterranean

Ingredients
  

For the salad:
  • 2 medium-sized beets, peeled and quartered
  • 1 cup uncooked black rice (250 g) (also known as Venere Nero or the forbidden rice)
  • 1 bunch kale (alternatively use about 4 handfuls spinach or other greens of choice), stalks removed and discarded, leaves chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons organic dried cranberries, coarsely chopped
  • 1-2 tablespoons pine nuts, toasted
For the dressing:
  • juice of one lime
  • juice of one orange
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon maple syrup
  • pinch of cinnamon
  • 2 garlic cloves, minced
  • 1 small bunch fresh cilantro, chopped
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Preheat oven to 400°F / 200°C and lightly grease a baking sheet with oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

I used a mix of redbor kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale). This can be substituted with spinach, collard greens or regular kale, roughly chopped.

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