DIRECTIONS

Preheat the oven to 375°F. Trim off all but 1-inch of stem on the beets and place in a small baking dish. Cover with foil and bake until a paring knife inserted into the center of the beets goes in easily, about 60-90 minutes. Let cool until easy to handle. Peel, then cut the beets into 1/2-inch wedges.

At the same time, combine the onion, garlic and vinegar in a large mixing bowl and let stand 15 minutes. Whisk in the oil, honey and salt and pepper to taste. Then add the rice, beets, celery, grapes, cayenne, parsley and toss. Serve warm or chilled. Makes about 6 cups.

Ingredients

4 medium golden beets, scrubbed
2 cups cooked brown rice
To taste, salt
1/3 cup chopped red onion
1 clove garlic, minced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon honey
To taste, black pepper, freshly ground
1 cup thinly sliced celery
1 cup halved red seedless California grapes
Pinch of cayenne
1/4 cup chopped Italian parsley

DIRECTIONS

Preheat the oven to 375°F. Trim off all but 1-inch of stem on the beets and place in a small baking dish. Cover with foil and bake until a paring knife inserted into the center of the beets goes in easily, about 60-90 minutes. Let cool until easy to handle. Peel, then cut the beets into 1/2-inch wedges.

At the same time, combine the onion, garlic and vinegar in a large mixing bowl and let stand 15 minutes. Whisk in the oil, honey and salt and pepper to taste. Then add the rice, beets, celery, grapes, cayenne, parsley and toss. Serve warm or chilled. Makes about 6 cups.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

serves 6

Nutritional Information

Nutritional analysis per serving (if 6 servings): Calories 216; Protein 3 g; Carbohydrate 29 g; Fat 11 g; 46% Calories from Fat; Cholesterol 0 mg; Sodium 159 mg; Potassium 328 mg; Fiber 3 g.