Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (2024)

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By Amanda Paa – Updated January 11, 2022

4.80 from 5 votes

17 comments

this …

I’m really trying to work on my Whole Foods salad/hot bar problem.

You know, the one where you go grocery shopping with the purpose of buying ingredients for cooking at homeand thenfill up a cardboard container with all the prepared foodon the salad/hot bar because you don’t feel like cooking right now?

It’s quite appealing to be able to try a large variety of options instead of committing to just one. And convenient. But not realeconomical to be doing a few times a week. As you probably know, paying by weight means the total can shoot up very quickly.

So I’ve been working on a few recipes of my own, that last for days and are the kind of thing I would pick out at that salad bar. This Super Pink Beet & Rice Salad with purple cabbage and toasted walnuts is one I’ve fully committed to, happily eating it for lunch several times throughout the week.

Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (2)
Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (3)
Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (4)

It’s no surprise that the vibrant magenta of beets draws me in, something I can’t say no to. I’ve made Beet Deviled Eggs, Sweet Beet Yogurt Bowl,Garlicky Beet Sauce. The idea behind this grain salad was two-fold. First, I wanted a meal that didn’t leave me snacky two hours later. Second, I envisioned the beets bleeding into the starkwhite jasmine rice to create somethingincredibly eye catching. Both goals accomplished.

There are quite a few components that make this salad a winner. The soft and floral white rice that meets sweet and earthy beets. Finely shredded purple cabbage that adds a bit of crunch, and toasted walnuts for added texture and flavor. Fresh parsley and lemon, the two things you shouldn’t hold back on, bringing overall brightness to the bowl.

And finally, a sour cream/garlic/red wine vinegar based dressing, which you add the juice of the roasted beets in order to create that stunning color. Not overly creamy, and just tangy enough.

Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (5)
Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (6)

If you have other grains leftover from another meal, by all means use them in this beet salad recipe.

One thing to keep in mind though – you want separate, intact grains that hold onto their starch, so make sure they aren’t overcooked. This waythey’ll absorb dressing properly and won’t release the starch into the rest of the salad.

Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (7)
Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (8)

More Beet Recipes:

  • Golden Beet Noodles with Spicy Peanut Sauce
  • Beet Deviled Eggs
  • Roasted Cabbage Steaks with Garlicky Beet Sauce

Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (9)

Rice and Roasted Beet Salad

Cooked jasmine rice is tossed with roasted beets, crunchy walnuts, fresh herbs, and a creamy garlic dressing to make a delicious, satisfying salad. Served cold or at room temperature.

4.80 from 5 votes

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Prep Time :20 minutes minutes

Cook Time :1 hour hour

Total Time :1 hour hour 15 minutes minutes

Yield: 6

Author: Amanda Paa

SCALE:

Ingredients

  • 3 medium sized beets, and their juice*
  • 1 tablespoon + 1 teaspoon olive oil divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup dry jasmine rice
  • 1 cup thinly shredded purple cabbage
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/3 cup chopped fresh parsley
  • juice of one lemon
  • 1/2 cup organic sour cream
  • 1 1/2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dijon mustard

Instructions

  • Preheat oven to 400 degrees F. Trim root end off of beets so that raw skin is exposed, and also trim tail end. Rub with olive oil. Wrap in foil and place in baking dish. Bake for 1 hour or until beets are tender.

  • Let beets cool, and drain beet juice into small bowl. When cool, run under cool water and peel. Then cut beets into small cubes.

  • Meanwhile, rinse rice in a colander, until white runs clear. Add to pot and cover with 1 1/2 cups water, 1 teaspoon oil, and 1 teaspoon salt. Bring to boil. Reduce heat to low-simmer and cover with a lid. Cook for 15 minutes. Remove from heat, keeping lid on, and let sit for 10 minutes. Fluff with fork.

  • To make salad, combine rice, beets, cabbage, walnuts, parsley, and lemon juice in a bowl. In the small bowl with beet juice, add sour cream, red wine vinegar, garlic, mustard, and remaining salt. Whisk to combine, then add to salad bowl. Stir together to coat. Serve room temperature or cold.

Super Pink Rice and Roasted Beet Salad Recipe (gluten-free) (2024)

FAQs

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

Is it better to roast or boil beets for salad? ›

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

How long do cooked beets last in the fridge? ›

Storing cooked or roasted beets (how long do they last)

Cooked beets also need to be stored in the refrigerator. They will keep for 5-7 days in an airtight container.

What is beetroot salad made of? ›

Directions. Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.

Does roasting beets destroy nutrients? ›

Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water. Retain the good-for-you nutrients in beets by roasting them or sautéing them instead. Or lightly steam them for just a few minutes, suggests Doyle.

How do you keep beets from bleeding when roasting? ›

Whatever the cooking method, you can minimize bleeding by not peeling the skin and by not slicing off the tops of the beets. Peeling after cooking is simple; the skin slips right off with a paper towel.

Is it better to peel beets before or after roasting? ›

As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.

What is the healthiest way to eat beets? ›

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Why add vinegar when boiling beets? ›

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.

Can dogs eat beets? ›

Yes! Beets are safe for your dog to eat in moderation and are a healthy source of vitamin C, fiber, folate, manganese, and potassium. These vitamins and minerals are good for your dog's digestion and immune system as well as a healthy skin and coat. While it's rare, some dogs can be allergic.

Can roasted beets be left out overnight? ›

You can leave the beets on the counter at room temperature (if it's cool) for a few days, if not using them right away, or store them in the fridge for up to 10 days. Be sure to use the beet greens within a day or two, as they don't keep well.

Can I freeze roasted beets? ›

Oven-cooked beets freeze beautifully and after thawing taste just like cooked fresh, making them perfect for salads, sides and other recipes.

What to pair with beet salad? ›

Roasted Beet Salad Serving Suggestions

This beet and goat cheese salad is a perfect side dish for any fall or winter meal. You could enjoy it for lunch with a bowl of potato leek or butternut squash soup or serve it for dinner with pasta, risotto, pizza, or polenta.

What pairs well with beetroot? ›

Mustard's piquancy can temper beetroot's sweetness resulting in an arresting flavour profile. Complementary flavours can be found in the earthy spice realm too. The bold flavours of garlic and cumin are nicely offset by the earthy sweetness of beets, creating a delightful harmony.

What makes beetroot taste better? ›

Sweet and tangy pomegranate juice coats small roasted beets, giving them punchy flavor. A little extra salt on top seals the deal.

Is it better to peel beets before cooking? ›

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

Is it OK to peel beets before cooking? ›

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)

Is the skin on beets good for you? ›

Most people do peel beets, because the skin is a bit unattractive and can be dirty even after a good scrub. But beet skins are rich in nutrients and perfectly fine to eat too.

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