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
Ready in
TOTAL TIME 30 mins


  • 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


  • Sure to be a fall favorite for the whole family, this Beet and Kale Salad – with a zesty cider dressing drizzle – is as vibrant as it is versatile. With fluffy and fragrant Success® Jasmine Rice, it can be served for dinner on a weeknight or as an app for a dinner party!

    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.

    Recipe 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.

What is Kale?

With rigid, crunchy leaves, kale is a hearty leafy green that is a welcome addition to a salad. That being said, there are a couple of steps that should be taken to get the delicious dish you’re craving.

The acid from the apple cider vinegar will soften the leaves; however, no matter which variety you select, you’ll want to chop off the stems – they are just a little too tough to enjoy. Be sure to thinly shred the leaves – you want to get a bite with all those tasty ingredients, not just kale. Another crucial way to get kale just right is by massaging the leaves – this will break down those tough fibers.

4 Different Types of Kale

Did you know there’s more than one kale variety? Let’s dig a bit deeper into their differences.

Curly Kale: This variety is known as common kale for a reason – it can be found at the farmers market, your local grocery, and maybe even your garden. As it’s both earthy and peppery, it complements many flavors.

Baby Kale: Although the taste and appearance is similar to the curly variety, baby kale has thinner leaves, so it doesn’t need a deep tissue massage. By skipping that step, you can cut down prep time; this Kale, Bean and Rice Soup is ready in just 20 minutes.

Red Kale: Red Russian kale has – as the name suggests – red stems, is less curly, and boasts a sweeter flavor.

Lacinato: This darker, slender leaf – known also as Tuscan or Dinosaur kale – is both more tender and more flavorful. It, too, requires some massaging; however, it may not be ideal for a salad as the flavor is quite strong. This is a great option for recipes that require cooking, like for these Kale Pesto Stuffed Mushrooms.

As dressing and tossing is generally done immediately before serving a salad, it may seem counterintuitive that kale salads are even more delicious if they have time to soak up those zesty flavors. In fact, it’s a great choice for meal prep; simply prepare this salad in advance – one less thing to worry about come mealtime! Need a new idea for dinner tonight? Try our: Authentic Spanish Rice Recipe.