Black Rice Salad with Apricots, Beets, Herbs and Goat Cheese

Black Rice Salad with Apricots, Beets, Herbs and Goat Cheese
Recipe type: Lunch
Serves: 4 servings
Prep time:
Cook time:
Total time:
A comforting but fresh and filling salad with an earthy and delicious rice base, roasted red beets, fresh tart apricots, herbed soft goat cheese, a walnut crunch and wait until you try this tahini balsamic dressing!
  • 1 cup of black rice (I find it at Planet Organic or Community Health in the bulk section)
  • 2 medium red beets - roasted & chopped
  • 2-3 fresh apricots - chopped
  • 2 tbsp soft crumbled goat cheese
  • 1 sprig of fresh minced thyme
  • Handful of halved walnuts
  • Pinch of salt
  • Freshly ground pepper
  • For the Tahini Balsamic Dressing:
  • 1.5 tbsp dark balsamic vinegar
  • 1 tbsp tahini
  • ½ tbsp warm water
  • 2 tsp fresh lemon juice
  • 1 tsp honey (I used Drizzle Spring Honey)
  • ¼ tsp salt
  • Ground fresh pepper
  • Pinch of fresh minced thyme
  1. Turn oven on to 425 Degrees Fahrenheit.
  2. Wash and cut end off beets, place in an oven safe dish, fill with water until just under half of the beets are immersed in water, cover with lid/tin foil and roast for 45 minutes or until a fork is easily inserted into beet.
  3. Add 1 cup of black rice to a pot, add 2 cups of cold water and ½ tsp of salt. Bring to a slight boil then turn down to low and cover with a lid, cook for 30 minutes.
  4. Once your beets are roasted, the skin should peel off very easily, chop them up.
  5. Chop up your apricots.
  6. Crumble soft goat cheese and make them into mini balls, roll them in the fresh minced thyme.
  7. Mix together the cooked rice, beets, apricots and top off with herbed goat cheese, halved walnuts, salt & pepper.
  8. Mix all your salad dressing ingredients together in a small bowl and whisk until well blended, pour over salad and toss!
Nutrition Information
Serving size: 1 serving of salad with dressing Calories: 180 Fat: 6g Saturated fat: 2g Carbohydrates: 26g Sugar: 12g Sodium: 294mg Fiber: 4g Protein: 5g Cholesterol: 8mg


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: