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Brown Rice Kale Beet and Feta Salad Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 8


  • 2 Teaspoons Olive Oil
  • 2/3 Cup Frozen Kale (135g)
  • 1 ½ Cups Brown Rice
  • 3 Cups Water, for cooking the rice
  • 2 Garlic Cloves
  • 5 Beets Cooked and Diced
  • 2 Celery Stalks Chopped finely
  • 1/4 Cup Feta Crumbled
  • 1/4 Cup Pine Nuts
  • 1/4 Cup Pepitas
  • Salt and Pepper to taste


  • 8 Tablespoons Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey


  • 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.