Roasted Beets, New Onions & Rice Salad with Agrodolce Vinegar

This is a versatile, seasonal salad to serve as a side dish, or with grilled or smoked chicken or salmon for a nice lunch or brunch main course. Serves 4 -6

  • 1 cup uncooked Jasmine or Basmati rice (long grain)
  • 1/4 cup dried currants
  • 1/2 cup almonds, blanched, peeled, lightly toasted and sliced roughly
  • 1 small red onion, finely diced (fresh as possible)
  • 1 medium leek, white and light green parts only, cleaned and finely chopped
  • 1 cup green onions, thinly sliced
  • 1 clove garlic, finely minced
  • 1 cup celery, thinly sliced
  • 1 cup golden beets, cooked and cut into small, even dice
  • 1/2 cup Katz Rock Hill Ranch EVO
  • 1/2 cup Katz Late Harvest Agrodolce Vinegar
  • 1 teaspoon paprika, nutmeg, finely grated to taste, salt & pepper, to taste
  • 1 tablespoon fresh chives, chopped or snipped

Cover currants in a bowl with half the vinegar and let sit for an hour.

Rinse rice until the water runs clear. Place in pot with 1 1/2 cup water, 1/2 teaspoon salt, cover and bring to a boil. Reduce to lowest setting and cook for 12 minutes.

Turn off and let sit covered for another 12 minutes. Transfer cooked rice to a bowl and fluff with a fork. Add half the oil and toss.

In a sauté pan add half the oil and warm. Add leeks and sweat over low heat (do not brown!). Add garlic, red onions and green onions-warm for about 3 minutes.

Pour over rice with currants, celery, almonds, beets, rest of vinegar and toss. Add paprika, nutmeg, salt and pepper to taste. Sprinkle chives and serve slightly warm or at room temperature.

Nice additions: fresh fennel, sliced baby artichokes or blue lake beans…Enjoy!