Superfood Rice Salad with Lentils and Beets
This Superfood Rice Salad is delicious, nutritious, vibrant and filling. It features superfood jasberry rice, earthy lentils, tender beets, crunchy watermelon radishes, olives, mint and pistachios all tossed with a sweet and tangy dijon, lemon and maple dressing.
Ingredients
- 1 cup jasberry rice
- 3-4 chiogga beets small
- 2 small watermelon radishes cut into small cubes
- 2 green onions white and green parts chopped
- 2 tbsp mint leaves only chopped
- ½ cup pitted castelvetrano olives
- ½ cup pistachios chopped
- 15 oz can lentils drained and rinsed
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 large lemon juiced
- 1 tsp lemon zest
- 1 tsp salt
- 1 tbsp dijon mustard
Instructions
- Cook the jasberry rice in water according to the package. Once cooked, fluff with a fork, then spread onto a large plate or sheet pan to cool.
- Simultaneously, boil the beets with enough water to cover in a saucepan until fork tender. Then run under cold water until cool, and peel them, then chop them into bite sized pieces.
- Make the dressing by combing extra virgin olive oil, lemon, lemon zest, salt, dijon and pure maple syrup. Whisk until smooth.
- Assemble the salad. To a large bowl add the rice, lentils, cooked beets, watermelon radishes, green onions, fresh pint, olives and pistachios. Pour the dressing over the top and toss until well combined.
- Enjoy for 2-3 days for the best quality and taste.
Nutrition
Calories: 485kcalCarbohydrates: 65gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 781mgPotassium: 924mgFiber: 13gSugar: 13gVitamin A: 272IUVitamin C: 28mgCalcium: 95mgIron: 5mg
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