Red rice, originated from France, is the main ingredient in this hearty salad. Its earthy flavor complements the other powerful ingredients wonderfully.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 small beets
- 1 tablespoon olive oil
- 8 ounces red rice
- 2 ½ cups water
- 1 teaspoon salt
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 small red bell pepper, seeded and diced
- 1 small red onion, finely chopped
- 7 red radishes, thinly sliced
- 2 ½ tablespoons chopped fresh chives
- salt and pepper to taste
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
- Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
- In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
- In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
- With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
Reviews
I estimate sometimes because I’m too lazy to measure everything, but this was tremendous and refreshing! Great for something different in the salad arena.
I am giving this 4 stars because my husband really liked it. It is a very healthy salad, but I just didn’t like it. I followed directions to a T on this with no modifications. It was too much red for me. It was a ton of work too, and just didn’t wow me after all of the prep work it required. I am not a lazy cook either. Off to make something that has the wow factor for both of us:) I will leave this one to the folks who seem to enjoy it.
I am giving this 4 stars because my husband really liked it. It is a very healthy salad, but I just didn’t like it. I followed directions to a T on this with no modifications. It was too much red for me. It was a ton of work too, and just didn’t wow me after all of the prep work it required. I am not a lazy cook either. Off to make something that has the wow factor for both of us:) I will leave this one to the folks who seem to enjoy it.
The amount of horseradish seemed a bit much, so I cut that in half. I added garbanzo beans because the picture had them. This was an excellent salad. (I didn’t have red rice – I used white). I will definitely make this regularly.
I was surprised how tasty red rice is, the beets, radishes and kidney beans keep with the color scheme and taste great together. I will make this again, I substituted horseradish mustard for the Dijon mustard and the horseradish. The volume of cooked rice is more than what is needed.
I made this basically as is with a couple of substitutions with what I had on hand: brown rice, garbanzo beans, and green onions. Colorful and delicious!
I did not have all the ingredients – I used long grain rice in place of red rice and horseradish sauce in place of the horseradish. I had fresh beets from my garden and was excited to try them – This recipe didn’t disappoint. I went easy on the dressing and stored the remainder – I’ve been able to add additional rice, beans, beets, etc. and more sauce as needed. Very flavorful summer salad. Thanks!