Whole Living’s Beet And Brown Rice Salad With Goat Cheese

Serving 6 people

45 min


  • bay leaf * 1 bay leaf
  • brown rice * 1 cup brown basmati, or other brown rice (I used Trader Joe's Brown Rice Medley with long grain brown rice, black barley, and Daikon radish seeds) definitely added to the dish!
  • coarse salt * Coarse salt
  • fresh flat-leaf parsley * 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  • garlic * 1 tablespoon minced garlic
  • goat cheese * 2 ounces (about 3/4 cup) soft goat cheese, crumbled
  • lemon zest * 2 teaspoons freshly grated lemon zest
  • olive oil * 2 teaspoons olive oil
  • onions * 2 small onions, finely chopped
  • pepper * Freshly ground pepper
  • pine nuts * 1/4 cup pine nuts (I used walnuts)
  • red beets * 4 medium red beets, about 1 pound without greens, peeled and cut into 1/2-inch cubes
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How to make it

  1. Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes.
  2. Remove from heat; let stand, covered.
  3. Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes.
  4. Transfer nuts with a slotted spoon to a small bowl.
  5. Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes.
  6. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
  7. Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture.
  8. Transfer to a platter. Top with remaining pine nuts and the goat cheese.
  9. Garnish with parsley.
  10. Serve warm or at room temperature.