Black rice salad with beets

Preparation - 1 he


Serves 4 to 6

  • 250 ml (1 cup) Principato di Lucedio Venus black rice
  • 500 g red beets, without the leaves (4 medium leaves)
  • 250 ml (1 cup) chopped walnuts
  • 100 g (4 oz) feta
  • 100 g (5 oz) arugula
  • 45 ml (3 tablespoons) Planeta olive oil
  • 15 ml (1 tablespoon) Favuzzi divine balsamic vinegar
  • Fleur de sel and pepper to taste


  1. Preheat oven to 400°F (200°C).
  2. Clean beets with a brush and wrap with foil.
  3. Place on a baking sheet and cook in the oven for about 90 minutes, until very tender (prick with a fork to check).
  4. Leave to cool until beets can be handled comfortably, then remove foil, skin beets with a peeling knife or a vegetable knife and cut them into dice.
  5. Cook rice in a generous amount of cold water for 30 minutes.
  6. Drain and set aside.
  7. Combine rice and beets in a bowl. If salad is set aside until later, add arugula at serving time only ; it will keep better.
  8. Season with a flavorful oil and a dense balsamic vinegar with a pinch of fleur de sel.