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Baked Beet And Brown Rice Salad
- 1 pound red beets (3 medium)
- 2½ cups cooked short-grain brown rice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon raspberry vinegar, plus more if needed
- ¼ teaspoon salt, plus more if needed
- 2 tablespoons thinly sliced scallion greens (optional)
- 2 tablespoons pine nuts, for garnish
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 518kcal (26%)|
|Total Fat 10g (15%)|
|Saturated Fat 2g (8%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 97g|
|Dietary Fiber 6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|