In this recipe, the beets stain the rice red, hence the name. It's perfect for picnics and summer cookouts and also makes a satisfying vegetarian entree.
Makes 4 servings
1 cup wild rice or brown rice
1 tablespoon olive oil, divided
1 bunch fresh beet greens, washed and sliced
3 medium red beets (about 1 to 1 1/4 pounds), stems removed
2 tablespoons crumbled feta cheese
2 tablespoons unsalted toasted pistachios
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon lemon zest
4 teaspoons lemon juice
2 tablespoons chopped fresh mint, plus extra for garnish
In a medium pot, bring rice and 2 1/2 cups of water to a boil. Reduce, partially cover and simmer for 25 to 30 minutes, or until the water is absorbed and the rice is firm yet cooked through.
Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. Add sliced beet greens and saute for 3 to 5 minutes or until softened. Remove from heat.
Preheat oven to 400 degrees. Wash beets. Place on a large piece of aluminum foil, drizzle with olive oil and wrap tightly. Place on a rimmed baking sheet and cook for 50 to 60 minutes, or until tender when pierced with a knife. Remove from oven and cool. Rub off the skins and cut into small pieces.
To make the dressing, whisk all ingredients in a small bowl and set aside.
To assemble the salad, transfer the rice to a serving bowl. Add the cooked beets, greens and dressing. Toss lightly. Sprinkle with crumbed feta cheese and pistachios and garnish with thinly sliced fresh mint.