Photo by martibk
martibk's Notes:
Expand2 large yellow beets Ask a question about this ingredient
1.5 cups cooked brown rice Ask a question about this ingredient
1/2 cup toasted pine nuts Ask a question about this ingredient
4 ounces goat cheese, crumbled Ask a question about this ingredient
1/3 cup extra virgin olive oil Ask a question about this ingredient
2 tablespoons sherry vinegar Ask a question about this ingredient
1 tablespoon shallot, diced Ask a question about this ingredient
Combine shallots and vinegar and set aside for about fifteen minutes.
Ask a question about this stepBoil beets in water until tender.
Ask a question about this stepWhisk olive oil, shallots and vinegar in small bowl. Add salt and pepper to taste, whisk until combined.
Ask a question about this stepLet beets cool a while in the cooking liquid. Slip off skins and chop into bite-size pieces.
Ask a question about this stepToss with rice, nuts, cheese and dressing. Add salt and pepper to taste.
Ask a question about this stepThis is lovely! I tried it last night, without the goat cheese, using brown basmati rice and champagne vinegar instead of sherry vinegar (because that was what I had on hand). It was so tasty. Thank you for posting this recipe! I am always looking for new ways to prepare beets, especially yellow ones. This one's going to the next potluck I attend. Cheers ;o)
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
This is indeed lovely! I roasted my small golden beets. I didn't have any shallots handy so I used some red onion and scallions. I was also out of goat cheese. With a trip to the store out of the question I substituted some blue cheese. It really worked out well. Thank you for posting this. Next time I will try the recipe's version