Beet, Kale and Jasmine Rice Salad with Cider Dressing

This autumn-inspired Beet, Kale and Jasmine Rice Salad with Cider Dressing makes a tasty side dish for both holiday and weeknight dinners.

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Beet, Kale and Jasmine Rice Salad with Cider Dressing

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 4
Ready in
TOTAL TIME 30 mins

Ingredients

  • 1 bag Success® Jasmine Rice
  • 1/3 cup olive oil
  • 3 tbsp cider vinegar
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp whole-grain Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 4 cups kale leaves, shredded
  • 2 cups roasted beets, chopped
  • 1/3 cup toasted pecans, chopped

Instructions

  • Step 1

  • Prepare rice according to package directions. Let cool slightly.

    Step 2

  • Meanwhile, in small bowl, whisk together oil, vinegar, thyme, mustard, garlic and salt; reserve 1 tbsp dressing and set aside.

    Step 3

  • In large bowl, toss together rice, kale and remaining dressing until well coated; transfer to serving dish. Toss beets with reserved dressing.

    Step 4

  • Top salad with beets; sprinkle with pecans.

    Pro Tips

    To serve the salad as a main dish, top with slices of grilled or roasted chicken breast.

    Top with a sprinkle of crumbled feta, goat cheese or blue cheese if desired.