Start by defrosting the kale.
Next put the brown rice on to cook. I use a rice cooker with a ratio of 1 ½ cups of brown rice to 3 cups of water for this recipe. Allow 30-40 minutes for brown rice to cook.
Meanwhile, put a pan on a medium-high heat.
When the pan heats up, add the olive oil to the pan and chopped garlic cloves.
Next add the defrosted kale to the pan and cook gently.
Reserving the brown rice for now, combine all the other salad ingredients into a large bowl. Including the cooked kale and garlic, beets, the chopped celery, pine nuts, pepitas and feta with salt and pepper to taste.
Mix up the salad dressing in a small glass jar by combining the olive oil, apple cider vinegar, lemon juice and honey. Put the lid on the jar and give it a shake.
Pour the dressing onto the salad ingredients.
And finally it’s time to assemble the salad. Spoon the brown rice on to a serving plate and top with all the salad ingredients. Topping the ingredients onto the brown rice is a presentation choice that will stop the rice from being colored by the beetroot.
Finish with a drizzle of olive oil.