Trim off all but 1 inch of the stem on the beets and place them in a small baking dish. Cover with foil and bake until a paring knife inserted into the center of the beets goes in easily, about 60–90 minutes. Let cool until easy to handle.
Peel, then cut the beets into ½-inch wedges.
Meanwhile, combine the onion, garlic and vinegar in a large mixing bowl and let stand 15 minutes. Whisk in the oil, honey and salt and pepper to taste. Add the rice, beets, celery, grapes, cayenne, and parsley and toss to combine.
Serve warm or chilled.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/brown-rice-summer-salad-golden-beets