Beet and Rice Salad

adapted from the New Basics cookbook

Salad Ingredients
  • 1 cup basmati rice
  • 6 radishes
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white or red onion
  • 2 medium beets
  • 1/2 cup chopped parsley
  • 1 tablespoon dried dill (2 tablespoons fresh)
Dressing Ingredients
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons grated fresh horseradish
    (or prepared horseradish)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste


Place beets in large pot, cover with water, boil until tender (about 45 minutes). Slip skins off beets and let cool to room temperature. Dice beets.

While beets are cooking, put rice in pot, add 2 cups water, cover, and bring to a boil. Reduce heat and simmer 20 minutes. Cool to room temperature.

Mix salad ingredients thoroughly in a large bowl.

Put all dressing ingredients into small bowl. Whisk until smooth.

Pour dressing over salad and toss until evenly coated.

Salad may be served immediately at room temperature or may be chilled before serving.

Makes 4 large servings.

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