ROASTED BEET SALAD WITH FORBIDDEN RICE AND BALSAMIC VINAIGRETTE ENJOY DAN:

ROASTED BEET SALAD WITH FORBIDDEN RICE AND BALSAMIC VINAIGRETTE

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, leaves removed leaves

1 cup Forbidden rice

2 navel oranges, segments

1/2-slice red onion

1 (5 Oz) container Baby Arugula (tender with pepper & mustard like flavor)

1/2-cup pine nuts, toasted

DRESSING:

1/4-cup orange juice

4 tablespoon olive oil

3 tablespoons balsamic vinegar

3 tablespoon olive oil

2 teaspoon honey

1 shallot, thinly chopped

1 garlic clove, thinly chopped

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

In a blender, blend all ingredients together while machine is running pour oil in a steady stream; set aside.

DIRECTIONS:  (PREHEAT OVEN TO 350 F)

1.   Clean and trim beets and place in a prepared baking pan.

2.   Tightly wrap in aluminum foil, and cook for 1 hour.

3.   Let cool, the skin should slide off easily.

4.   Slice into thin slices.

5.   cook the rice according to package directions:

6.   When cooked stir and let cool.

TO SERVE:

In individual bowls, add rice, Baby Arugula, beet slices, oranges, onions.

Stir in dressing and top with toasted pine nuts.

Season with salt and pepper to taste.

ENJOY DAN:                                      BON-APPETITE!!