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Super Pink Roasted Beet and Rice Salad

Quick Information

1 hr
Gluten Free



3 medium sized beets (and their juice*)

1 tablespoon + 1 teaspoon olive oil, divided

1 1/4 teaspoons salt, divided

1 cup dry Lundberg Organic White Jasmine Rice

1 cup thinly shredded purple cabbage

1/2 cup toasted walnuts, coarsely chopped

1/3 cup chopped fresh parsley

juice of one lemon

1/2 cup organic sour cream

1 1/2 tablespoons red wine vinegar

1 clove garlic, minced


Preheat oven to 380 degrees F. Trim root end off of beets so that raw skin is exposed, and also trim tail end. Rub with olive oil. Wrap in foil and place in baking dish. Bake for 1 hour or until beets are tender. Let beets cool, and drain beet juice into small bowl.  When cool, run under cool water and peel. Then cut beets into small cubes.

Meanwhile, rinse rice in a colander, until white runs clear. Add to pot and cover with 1 ½ cups water, 1 teaspoon oil, and 1 teaspoon salt. Bring to boil. Reduce heat to low-simmer and cover with a lid. Cook for 15 minutes. Remove from heat, keeping lid on, and let sit for 10 minutes. Fluff with fork.

To make salad, combine rice, beets, cabbage, walnuts, parsley, and lemon juice in a bowl. In the small bowl with beet juice, add sour cream, red wine vinegar, garlic, and salt. Whisk to combine, then add to salad bowl. Stir together to coat. Serve room temperature or cold.

*Recipe courtesy of food blogger, Amanda Paa of Heartbeet Kitchen

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Nutritional Facts

Serving Size: 6

Amount Per Serving

Calories 250

Calories from Fat

Total Fat 13g

Saturated Fat 2.5g

Trans Fat 0g

Cholesterol 10mg

Sodium 530mg

Total Carbohydrate 32g

Dietary Fiber 3g

Total Sugars 4g

Protein 5g