Black Rice and Roasted Beet Salad
Ingredients
- 1 cup Agriko black rice
- 2 cups vegetable broth
- 3 medium fresh beets, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 1 cup baby arugula
- ½ cup crumbled goat cheese
- ¼ cup candied walnuts, chopped
- 3 tablespoons balsamic vinaigrette (balsamic vinegar, Dijon mustard, garlic, olive oil)
- Salt and pepper to taste
Instructions
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Rinse Agriko black rice thoroughly under cold water until the water runs clear, removing excess starch for a lighter texture.
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Preheat oven to 200°C (400°F). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until caramelized and tender, stirring halfway through.
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In a medium saucepan, bring vegetable broth to a boil. Add rinsed black rice, stir once, then reduce heat to low. Cover and simmer for 30 minutes until rice is tender and liquid is absorbed. Fluff with a fork and cool slightly.
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In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and remaining olive oil to create the vinaigrette. Season with salt and pepper to taste.
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In a large serving bowl, combine cooled black rice with roasted beets and three-quarters of the balsamic vinaigrette. Toss gently to coat evenly.
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Arrange arugula on top of the rice mixture, then scatter goat cheese and candied walnuts over the greens. Drizzle with remaining vinaigrette just before serving.
Prepare the black rice and roasted beets ahead of time and store separately—assemble the salad just before serving to keep the arugula fresh and vibrant.
Nutrition Highlights
- High in antioxidants from black rice and beets
- Excellent source of plant-based protein and fiber
- Rich in vitamins, minerals, and heart-healthy fats
- Naturally gluten-free and vegan-adaptable
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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