Black Rice, Beet, and Berry Salad with Citrus-Ginger-Miso Dressing
 
Prep time
Cook time
Total time
 
This unique salad is absolutely stunning with its mix of bright, rich colors. Chewy, nutty black rice pairs with sweet, earthy golden beets, tender mache greens, tart red raspberries, and crisp, spicy pink radishes. It's garnished with buttery green pistachios and drizzled with a dressing made from fresh orange juice, ginger, and miso. This recipe is adapted from Anya Kassoff’s “Miso & Raspberry Forbidden Rice Salad” from her cookbook The Vibrant Table.
Author:
Recipe type: Salad
Serves: 4
Ingredients
Salad
  • 3 small to medium golden beets
  • 1 cup black rice, pre-soaked if possible*
  • 1 bunch (about 2 cups) mache (can also substitute watercress or any other tender leafy green)
  • 4-8 small to medium radishes, thinly sliced
  • 1 cup raspberries and/or blackberries
  • ¼ cup pistachio nuts, crushed, for garnish (optional, omit to make nut-free)
Dressing
  • ¼ cup fresh-squeezed orange juice
  • ¼ cup extra-virgin olive oil
  • 1½ tablespoons fresh-squeezed lime juice
  • 2 tablespoons miso paste (I used chickpea miso to make this soy-free)
  • 1 tablespoon honey or agave
  • 2 teaspoons fresh grated ginger
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Scrub beets well, then wrap each beet in aluminum foil and roast for 60-90 minutes until tender. Remove from oven, unwrap, and allow to cool slightly.
  2. While beets are cooking, rinse the black rice well, then place in a small saucepan with two cups of cold water and bring to a boil. Cook for 30-60 minutes until the rice is fully cooked and chewy.
  3. To make the dressing, combine all ingredients in a small bowl and whisk until smooth. (Tip: Dissolving the miso paste in a small amount of the liquid before adding to the rest of the dressing will make it much easier to incorporate in.)
  4. Once beets and rice are cooked and cooled, slice the beets into ¼ inch slices, then assemble the salad by layering the vegetables and greens over the rice and drizzling with the dressing.
Notes
*Black rice takes longer to cook than other rice due to its denser texture and unrefined nature. For best results, to cut down on cooking time, and to make its nutrients more readily absorbable, pre-soak your black rice for at least one hour (and ideally for a few hours) prior to cooking it.
Recipe by I Deliciate. at https://ideliciate.com/black-rice-beet-salad-with-citrus-ginger-miso-dressing/