Beets and brown rice

Baked Beets and Brown Rice Salad Recipe

1 pound red beets (3 medium)
2 1/2 Cups Cooked Short Grain Brown Rice
2 Tbs Extra Virgin Olive Oil
1 Tbs Freshly Squeezed Lemon Juice
1 tsp Raspberry Vinegar, more if needed
1/4 tsp Salt, plus more if needed
2 Tbs Thinly Sliced Scallion Greens (optional)
2 Tbs Pine Nuts, for garnish

Preheat the oven to 375 degrees. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)

When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.

In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the scallion greens (if using) just before serving. Garnish with pine nuts. Serve at room temperature.