Persian Herb Rice Salad with Roasted Beets and Orange Dressing

Ingredients

• •1 1/2 cups basmati rice, rinsed
• •2 1/2 cups water
• •1/2 teaspoon salt
• •1 cup fresh parsley, chopped
• •1/2 cup fresh dill, chopped
• •1/2 cup fresh cilantro, chopped
• •1/4 cup fresh mint, chopped
• •3 medium-sized beets, roasted and cubed
• •2 oranges, juiced
• •1 tablespoon orange zest
• •1/4 cup olive oil
• •1 tablespoon honey
• •1 teaspoon ground cumin
• •Salt and pepper to taste
• •1/4 cup slivered almonds, toasted
• •1/4 cup pomegranate seeds (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 30-35 minutes, or until tender. Once cool, peel and cube them.

2. 2

   In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender and water is absorbed. Let the rice cool to room temperature.

3. 3

   In a large mixing bowl, combine the cooked rice with parsley, dill, cilantro, and mint. Mix well to evenly distribute the herbs.

4. 4

   In a small bowl, whisk together orange juice, orange zest, olive oil, honey, ground cumin, salt, and pepper to make the dressing.

5. 5

   Pour the dressing over the rice and herb mixture and gently toss to combine.

6. 6

   Add the roasted beet cubes and lightly mix them into the salad.

7. 7

   Top the salad with toasted slivered almonds and optional pomegranate seeds for garnish.