Pinkie Pie Salad

I recently had some leftover cooked rice and was in the mood for a dinner salad. Going through the fridge yielded red beets, carrots, and half a jar of olives – and that seemed to fit!

Shredded raw red beets will give any dish a fantastic color, and white rice is a great canvas – the result is an almost neon pink. (The pictures are unaltered!)
Some green baby spinach adds a crunchy splash of health, the carrots enhance the beets’ sweetness, and olives ground the whole dish.

A nice touch for this salad is using black olive oil: it’s rare to find in stores, and I’m so glad our local specialty store Zingerman’s carries it 🙂
The smell is very different from regular olive oil, no hint of fruity bitterness, much more mellow. Try it!

And if you have a little princess’s birthday party coming up, feel free to skip the spinach for a purely pink side dish 😉

Pinkie Pie Salad

  • Difficulty: intermediate
  • Print

Ingredients

  • 2 red beets
  • 5 or 6 carrots
  • 4 cups cooked white rice (cook with 1 tsp salt and 4 cardamom pods)
  • 1/2 cup pitted black olives
  • 3 cups fresh baby spinach
  • 2 TBsp extra virgin olive oil
  • 1 TBsp black oilve oil, e.g. CastelineS Noir D’Olive
  • 1 TBsp apple cider vinegar

Directions

  1. Rice the beets and carrots (see note here on how to rice, bottom of post).
  2. Mix oils and acv in serving bowl. Add rice, riced veggies, and olives and stir well to combine. Gently fold in spinach.
  3. Surprise your kids and enjoy!

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