Description
This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.
Ingredients
- 2 small beets
- 1 tablespoon olive oil
- 8 ounces red rice
- 2 ½ cups water
- 1 teaspoon salt
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 small red bell pepper, seeded and diced
- 1 small red onion, finely chopped
- 7 red radishes, thinly sliced
- 2 ½ tablespoons chopped fresh chives
- salt and pepper to taste
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Place beets in a saucepan with enough water to cover. Bring to boil
- cover
- reduce heat and simmer for 20 minutes or until tender. Drain water
- and allow beets to cool. Peel and dice.
- Meanwhile
- pour olive oil
- red rice
- water
- and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low
- cover
- and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat
- and let rice cool to room temperature.
- In a large bowl
- mix together beets
- kidney beans
- bell pepper
- onion
- radishes
- and chives. Season with salt and pepper.
- In a medium bowl
- whisk together horseradish
- mustard
- and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
- With a fork
- fluff rice. Stir into vegetables
- and mix with dressing. Cover
- refrigerate about 1 hour. Spoon into a large
- shallow serving bowl
- and garnish with fresh chives.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8