- 2 beets
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 lb. Brussels sprouts, halved
- 2 Tbsp olive oil
- 1 1/2 cups black rice
- 2 1/2 cups water
- 1 bay leaf
- 2 sections of orange peel
- 1/2 tsp salt
- 1/4 cup shallot, finely chopped
- 3 Tbsp white wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp orange zest
- 4 tsp Dijon mustard
- 2 tsp maple syrup
- 1/3 cup olive oil
- Salt and pepper to taste
- Preheat the oven to 400 F/204 C. Grease a rimmed baking sheet with oil.
- Wrap the beets in aluminum foil and roast for 1 hour or until tender to the core. Unwrap the beets and allow them to cook slightly before removing the skin (it should peel right off). Cut beets into 1-inch cubes and set aside.
- Toss the butternut squash and Brussels sprouts with oil and spread them out in a single layer on the prepared pan. Roast for 35 minutes until tender but still holding their shape. You can roast them at the same time you roast the beets.
- Make the rice by combining the rice, water, bay leaf, orange peel, and salt in a medium saucepan. Cover with a top and bring it to a simmer over medium-high heat. Lower the heat to medium-low and continue to cook covered for 30 minutes or until rice is tender and water is absorbed. Remove from heat and set aside leaving the cover on.
- Make the vinaigrette by adding the shallot, vinegar, lemon juice, orange zest, mustard, maple syrup, and olive oil to a small mason jar. Screw on the lid and shake to combine. Add salt and pepper to taste.
- Assemble the salad by mounding the rice on a platter or in a large bowl. Arrange the roasted vegetables on top of the rice. You can mix them together or place them in blocks of color. It will be beautiful however you do it. Give the vinaigrette a shake and pour it over everything before serving.
Keywords: roasted vegetables with forbidden rice