Brown Rice and Adzuki Bean Salad with Golden Beets

  • 1 medium golden beet
  • 3 cups cooked long grain brown rice
  • 1 cup cooked adzuki beans
  • 1 cucumber, peeled, seeded, and diced
  • 1/4 cup minced scallions
  • Handful of baby spinach, finely shredded
  • 3 Tbsp brown rice vinegar
  • 1 Tbsp tamari
  • 1 Tbsp fresh lemon juice
  • 1 tsp grated fresh ginger
  • Salt and freshly ground pepper, to taste
  • 1 1/2 Tbsp toasted sesame oil
  • 2 Tbsp vegetable oil

Steam beet over boiling water for about 30 minutes or until easily pierced with a fork.  Let cool, trim off ends, peel off skin and cut beet into ¼” dice.  Combine rice, beans, diced beet, cucumber, scallions, and spinach in a large serving bowl.  In a small bowl, combine the vinegar, tamari, lemon juice, ginger, salt and pepper.  Add sesame oil and whisk to combine and then whisk in the canola oil.  Pour dressing over rice mixture and toss to coat.  Serve at room temperature.