Black Rice Salad with Roasted Autumn Vegetables
The ultimate veggie autumn salad with sweet roasted butternut squash, beets and brussels sprouts tossed in a light blood orange vinaigrette.
- 1 medium butternut squash
- 1 lb brussels sprouts
- the zest from 1 orange
- 8 tbsp Galantino orange fused olive oil
- 4 tbsp blood orange olive oil
- 4 tsp lemon juice
- 2 tsp sea salt and black pepper + more to taste
- 2 large red beets
- 3 sprigs fresh rosemary
- 1.5 c gliAironi Black Venere Wholegrain Rice
- 2.5 c water
- 1 sprig rosemary
- 2 strips orange peel
- a pinch of sea salt
Preheat your oven to 400F with a large cast iron skillet on the bottom rack.
Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them in the preheated oven for 45 mins to 1 hour until softened.
When cool enough to handle peel the skin off of the beets and cut them into small squares. Drizzle with evoo, season with salt and pepper. Place back in oven to continue cooking for another 10min or so. Set aside until ready to use.
Peel the butternut squash and discard the seeds. Cut in into 1 inch cubes and transfer it to a large baking sheet. Drizzle with evoo and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other. Roast them in the preheated oven for about 35 to 45 minutes until soft and starts to caramelize around the edges.
Meanwhile rinse and dry the brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with evoo and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet you have in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 minutes or so until done to your liking.
Meanwhile make the rice: combine the black rice, water, orange peel, sea salt and bay leaf in a pot. Bring to a simmer and cover with a tight lid. Cook for 30 minutes or according to package directions until all water has been absorbed. Remove from heat and allow it to sit covered for 10 minutes.
Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with the blood orange olive oil and fluff with a fork.
Transfer the rice to a serving tray and top with the roasted butternut squash cubes, roasted red beets and brussels sprouts.
In a small jar combine 3 tbsp of blood orange olive oil and the lemon juice and a pinch of sea salt and black pepper. Shake to combine, taste and adjust seasonings until you are happy.
Drizzle the blood orange vinaigrette all over the top of the butternut squash, beets and Brussels sprouts autumn salad. Garnish with the fresh basil and edible flowers and serve warm with creamy goat cheese on top.
Adapated from recipe by Ciao Florentina.