Red Rice, Roasted Beets And Greens

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.

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Susan Russo for NPR

Susan Russo for NPR

Makes 4 servings

Rice

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

Dressing

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.