Roasted Beet & Brown Rice Salad

Roasted Beet & Brown Rice Salad

Preparation Time25 mins Cooking Time30 mins Makes 8 servings

Cook up Knorr’s delicious Roasted Beet & Brown Rice Salad made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Ingredients List
  1. 2 tubs Knorr® Homestyle Stock - Vegetable
  2. 1/3 cup olive oil
  3. 1/4 cup balsamic vinegar
  4. 3 1/3 cups water
  5. 1 1/2 cups uncooked brown rice
  6. 1/4 cup fresh parsley leaves
  7. 2 large beets, (about 1 lb.), peeled, sliced 1/4-inch thick and quartered
  8. 1 large sweet onion, cut into 1/2-inch-thick slices and quartered
  9. 1 can (14.5 oz.) chick peas or garbanzos
  10. 4 ounces halved green beans, (about 1 cup), blanched and chilled
  11. 1/4 cup toasted slivered almonds
  12. 3 ounces goat cheese, crumbled



1. Preheat oven 425°.

2. Combine 1 tub Knorr® Homestyle Stock - Vegetable, olive oil and vinegar in small bowl; reserve 3 tablespoons.

3. Bring water, rice and remaining tub Knorr® Homestyle Stock - Vegetable to a boil over high heat in 3-quart saucepan. Reduce heat to low and simmer covered according to rice package directions; cool slightly. Stir in 1/2 of the remaining vinegar mixture and set aside.

4. Toss beets, onion and 3 tablespoon reserved vinegar mixture, then arrange on large baking sheet. Roast, stirring once halfway through, until beets are tender and onions are golden, about 30 minutes.

5. Roast chick peas or garbanzos beans on another baking sheet until chick peas or garbanzo beans are slightly crunchy and golden, about 15 minutes.

6. Toss green beans, onion mixture, chick peas or garbanzo beans and remaining vinegar mixture in large bowl. Gently stir in rice. Top with almonds and goat cheese.