Active Time
30 MIN
Total Time
1 HR
Serves : 8 to 10
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 400°. In a large saucepan, cover the rice with at least 3 inches of water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the rice is tender, about 45 minutes. Drain well, then spread on a large 
baking sheet to cool; stir occasionally.

Step 2    

Meanwhile, rub the beets with olive oil and season with salt and pepper. Roast for about 30 minutes, until just tender. Let cool, then rub off the skins and cut into 1/2-inch wedges.

Step 3    

Spread the pecans in a pie plate. Bake for about 10 minutes, until fragrant and browned. Let cool, then coarsely chop.

Step 4    

In a large serving bowl, whisk the vinegar with the shallot and let stand for 5 minutes. Whisk in the 1/4 cup of olive oil. Add the rice, beets and grapes and toss well. Season with salt and pepper; toss again. Fold in the arugula and pecans and serve.

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