Ingredients:
3 cups room temperature cooked rice, preferably basmati, but any variety will do
6 radishes, halved and sliced 1/4 inch thick
2 large cooked beets, peeled and dice (about 1 1/2 cups)
1 bell pepper, diced
1/2 red onion, diced
1/4 cup snipped fresh chives
3 Tablespoons chopped fresh dill
1/4 cup white wine or apple cider vinegar
1/2 cup olive oil
1 clove garlic, minced
2 Tablespoons prepared horseradish
1 Tablespoon whole-grain Dijon mustard
1 teaspoon sugar or honey
1 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
Directions:
- Combine room temperature cooked rice with the radishes, beets, bell pepper, red onion, chives, and dill in a large bowl.
- Prepare the dressing by combining vinegar, olive oil, garlic, horseradish, mustard, sugar or honey, salt, and pepper in a jar with a lid. Shake vigorously until well combined.
- Pour the dressing over the salad and mix well to combine. Taste and add more salt and pepper if you like. You can serve immediately, but we recommend that you let it rest in the fridge for 30 minutes or more to let flavors blend and the pink color intensify.
Adapted from The Silver Palate Cookbook by Sheila Lukins and Julee Rosso.