Brown Rice Summer Salad with Golden Beets and White Wine Vinaigrette
Prep time
Cook time
Total time
Serves: 8 (6 cups)
  • 4 medium golden beets, scrubbed
  • ⅓ cup chopped red onion
  • 1 clove garlic, minced
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey (use agave nectar for vegan)
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 cups cooked brown rice
  • 1 cup thinly sliced celery
  • 1 cup halved red seedless California grapes
  • Pinch cayenne
  • ¼ cup chopped Italian parsley
  1. Preheat your oven to 375°F.
  2. 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.
  3. Peel, then cut the beets into ½-inch wedges.
  4. 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.
  5. Serve warm or chilled.
Recipe by Go Dairy Free at