Forbidden Rice, Roasted Beet & Kale Salad
Start by roasting the beets - if you can, do this step a day or more ahead to save yourself some time. Preheat oven to 200 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes - depending on how large they are, it may take closer to two hours for them to cook all the way through - you can test by removing them and poking with a fork - they're done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins - they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.
Make the rice - add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.
While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.
Place the chopped kale, diced beets and rice in a pretty bowl that's large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to "stew" for a while - at least an hour and more is better.
Toast the pecans for a few minutes until they're nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.
When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.