Kale Salad With Beets Wild Rice Recipes
KALE SALAD WITH BEETS & WILD RICE
Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.
Provided by Carolyn Casner
Categories Healthy Vegetarian Kale Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 18.6 g, Fat 9.5 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 305.3 mg, Sugar 3 g
BEETS DON'T KALE MY VIBE SALAD
Categories Salad Chicken Low Fat Kid-Friendly Low Cal High Fiber Dinner Lunch Kale Beet Spring Summer Healthy Wild Rice Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- For the Beets:
- Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7-8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5-7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
- For the Salad:
- Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.
BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. "The celebration is a very different affair in my house, but delicious, nonetheless," writes food-blogger Allison Day, who submitted this recipe. "Healthy food is a priority in my kitchen, but so is delicious food."
Provided by Tara Parker-Pope
Time 2h
Yield Serves 4-6
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams
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