Roasted Beets & Rice Salad


  • 3 beets
  • 1/2 cup vinegar, balsamic if available
  • 1/2 cup olive oil, or salad oil of choice
  • 2 tablespoons sugar
  • 1 tablespoon crushed rosemary
  • Salt and pepper, to taste
  • 1 cup brown rice
  • 5 oz Feta cheese (optional)
  • 4 cups mixed greens


  1. Preheat oven to 400F
  2. Line rimmed baking sheet with foil and coat with cooking spray.
  3. Remove the tops and bottoms from the beets; also the skins using a vegetable peeler.
  4. Cut the beets into small cubes and place in a single layer on the baking sheet.
  5. Combine the vinegar, olive oil, sugar, rosemary and salt and pepper in a bowl. Mix well and pour or spoon the marinade evenly over the beet, coating thoroughly.
  6. Place beets in the preheated oven and bake for 40 minues, stirring, flipping and spooning the liquid over the beets every 5-7 minutes.
  7. Prepare brown rice according to package directions. Add Feta cheese, if available, and roasted beets, once cooled, to cooked rice making sure to save the juice from the beets.
  8. Mix all ingredients together and drizzle with olive oil.
  9. Place the mixed greens into 3-4 salad bowls. Divide the beet-rice mixture between the bowls and toss; then sprinkle with beet juice from pan and serve.

Recipe adapted from "Pip & Ebby: The multiple personality food blog"