Rice and Beet Salad

Ever thought of those two ingredients in a salad together?

Ya I haven’t thought of a rice and beet salad either…. but let me tell you it was one of my favorite recipes from my weekend away at the Women’s wellness retreat called Thirteen moons.

This post and the next bunch of recipes will come from Louise Racine and Her wonderful retreat http://www.thirteenmoons.ca because she says “sharing is caring”.

Love her.

Love this retreat.

Love her recipes (all vegetarian)

She has three cookbooks and you can find them on Amazon… in print or electronic media – so worth it!

Thank you for everything again Louise!

This pic was found on the internet – it is not Louise’s or my salad – as soon as I make this salad I will post my picture….


Here are the ingredients for the rice and beet salad in Louise’s very own hand copied from my email… it also includes the dressing which uses nutritional yeast flakes (very good for you and high and B vitamins) the dressing tastes amazing!

2 cups cooked rice blend (could also use cooked quinoa)
2 tbsp. chopped sundried tomatoes
1 raw beet, shredded or spiralized
4 cups arugula or other greens
Nutritional yeast Dressing
Goat feta
Fresh dill
Blend ½ cup dressing with rice, tomatoes, beets. Place on bed of greens. Sprinkle with feta and dill and pour a bit more of the dressing over greens.

 Dressing ingredients and directions

This dressing from Hollyhock (explained below) is a perfect match to the riche and beet salad and so many others that Louise makes at her retreat!  Try it – its amazing.

Hollyhock Yeast Dressing* (GF, V)
Hollyhock is a stunning retreat centre on Cortes Island in British Columbia, and this is their most popular salad dressing. This dark and intensely flavoured dressing is versatile and rich in B vitamins. It’s delicious on cooked grains as well as with fresh greens.
Yield: about 2½ cups (625 mL)
½ cup (125 mL) nutritional yeast flakes
⅓ cup (80 mL) water
⅓ cup (80 mL) soy sauce or tamari
⅓ cup (80 mL) apple-cider vinegar
2 tablespoons (30 mL) crushed garlic (optional)
1½ cups (250 mL) avocado oil
Put the yeast flakes, water, soy sauce, vinegar, and garlic in a food processor and blend until thoroughly mixed.
With the processor running on high, add the oil in a slow, steady stream. Add all the oil or stop when your desired consistency is reached. This dressing will keep in the refrigerator for up to 2 weeks.
Variation: I use wheat-free tamari and less oil either extra-virgin olive oil or avocado oil.
*Adapted from Hollyhock Cooks: Food to Nourish Body, Mind and Soul by Moreka Jolar and Linda Solomon, New Society Publishers, 2003, with permission from Hollyhock and Moreka Jolar.