NPR logo Red Rice, Roasted Beets And Greens


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.

Susan Russo for NPR
Red Rice, Roasted Beets And Greens
Susan Russo for NPR

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.