Fall is still a great time for salad… warm it up with roasted veggies and warm rice. Delicious. And colorful.
roasted veggie and black rice spinach salad
Roast the following at 425 for 40-50 minutes or until soft and slightly charred around the edges
- cubed beets, cubed sweet potatoes, cauliflower florets, and broccoli florets
- 2 tablespoons olive oil
- 3 shakes thyme, 3 shakes all-purpose seasoning, 3 shakes salt and pepper each
Cook black rice according to package, leave warm and keep some moisture in so it is rather sticky.
Serve over cold baby spinach salad, add pomegranate or balsamic vinaigrette to taste.
Eat a rainbow.