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    You are at:Home»Dairy-Free Recipes»Brown Rice Summer Salad with Golden Beets

    Brown Rice Summer Salad with Golden Beets

    0
    By Alisa Fleming on June 20, 2014 Dairy-Free Recipes, Salad, Sides

    Nutrition is in full supply in this delightful brown rice summer salad. Fresh-picked flavors from the golden beets, sweet grapes, and crisp celery (all at their peak in summer!) are combined with a light white wine vinaigrette and a slightly earthy whole grain base.

    Brown Rice Summer Salad with Golden Beets, Grapes, and White Wine Vinaigrette (dairy-free, gluten-free, vegan, allergy-friendly)This brown rice summer salad recipe with photo was shared with us by the California Table Grape Commission.

    Special Diet Notes & Options: Brown Rice Summer Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

    Grainy Alternatives: Don’t be hesitant to use another grain in place of the brown rice, like cooked quinoa, millet, or wheat berries (if gluten-free isn’t a necessity for your crew).

    Brown Rice Summer Salad with Golden Beets and White Wine Vinaigrette
     
    Print
    Prep time
    30 mins
    Cook time
    60 mins
    Total time
    1 hour 30 mins
     
    Author: Grapes from California
    Serves: 8 (6 cups)
    Ingredients
    • 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
    Instructions
    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.
    3.5.3226

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    Kickin' Quinoa Salad with Aji Amarillo Dressing - a flavorful, nutritious, plant-based dish for entertaining or everyday lunches. Vegan, gluten-free, allergy-friendly.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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