Christmas Beet Red Feta Herb Rice

Name: Christmas Beet Red Feta Herb Rice
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups (400 g) long-grain white rice, rinsed under cold water until water runs clear; 3 whole (450 g) medium red beets, skin on, scrubbed clean, trimmed of stems and roots; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 whole (50 g) large shallot, minced; 2 whole (10 g) garlic cloves, minced; 3½ cups (840 ml) vegetable or chicken broth, warmed; 1¼ cups (200 g) crumbly feta cheese, crumbled; ¾ cup (85 g) walnut halves, roughly chopped; ½ cup (20 g) fresh dill, finely chopped; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1 teaspoon (3 g) fresh lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A festive Mediterranean-inspired rice pilaf with roasted beets that stain the grains a deep crimson red, crumbled feta cheese, toasted walnuts, and fresh dill. The earthy sweetness of the beets plays beautifully against the sharp tang of feta and the herb brightness. Perfect as a show-stopping side dish for holiday meals.

Prep: 20 min
Cook: 28 min
Wait: 15 min
Total: 1 hr 3 min
Makes: 6 servings (about 4½ cups)

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Ingredients

6 servings

2 cups (400 g) long-grain white rice, rinsed under cold water until water runs clear
3 whole (450 g) medium red beets, skin on, scrubbed clean, trimmed of stems and roots
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 whole (50 g) large shallot, minced
2 whole (10 g) garlic cloves, minced
3½ cups (840 ml) vegetable or chicken broth, warmed
1¼ cups (200 g) crumbly feta cheese, crumbled
¾ cup (85 g) walnut halves, roughly chopped
½ cup (20 g) fresh dill, finely chopped
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (3 g) fresh lemon zest, finely grated (optional)

Equipment (8)

Rimmed baking sheet
9 to 10-inch (23 to 25 cm) heavy-bottomed saucepan with lid
Chef's knife
Cutting board
Small skillet
Wooden spoon
Fork
Measuring cups and spoons

Steps

Before you start

Preheat oven to 400°F (200°C) to roast the beets
Measure all ingredients before you begin cooking
Have a wooden spoon ready for stirring the pilaf

1
Roast the beetsOven 400°F / 205°C
- Toss the trimmed and scrubbed beets with 1 tablespoon olive oil and spread them on a rimmed baking sheet.
- Roast at 400°F (200°C) for 25–30 minutes, turning halfway through, until a fork easily pierces the thickest part.
- The skins should feel slightly loose.
- Remove and let cool until comfortable to handle, about 5 minutes.
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Ready when: Fork pierces the beet flesh easily; skin is loose
Tip: Do not skip roasting—it brings out the beets' natural sweetness and makes peeling easier
2
Toast the walnuts
- While the beets roast, place chopped walnuts in a small skillet over medium heat.
- Toast, stirring occasionally, for 3–4 minutes until fragrant and lightly browned.
- Transfer to a plate to cool.
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Ready when: Walnuts smell nutty and are light golden brown
Tip: Watch carefully so they don't burn; they darken quickly toward the end
3
Peel and dice the beets
- Once cooled, rub the beets gently with your fingers or a paper towel—the skin should slip off easily.
- Cut the peeled beets into small ¼-inch (6 mm) dice.
- You should have about 2 cups (400 g) diced beets.
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Ready when: Beets are uniformly diced into small cubes
Tip: Small dice ensures the beets distribute evenly and stain the rice beautifully; don't be afraid to get your hands a little red
4
Start the pilaf base
- Heat the remaining 2 tablespoons olive oil in a 9 to 10-inch heavy-bottomed saucepan over medium heat.
- Add the minced shallot and cook, stirring, for 2 minutes until softened but not browned.
- Add the minced garlic and cook for 30 seconds more until fragrant.
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Ready when: Shallot is soft and transparent; garlic is fragrant
Tip: Don't brown the garlic or it will taste bitter; keep heat at medium
5
Toast the rice
- Add the rinsed rice to the pan and stir constantly with a wooden spoon for 2 minutes.
- The rice grains will become slightly translucent at the edges and smell a little nutty.
- This step seals the rice and helps it absorb liquid evenly.
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Ready when: Rice grains are translucent at the edges and smell toasty
Tip: Keep stirring so the rice toasts evenly and doesn't stick to the pan
6
Add liquid and beets
- Pour in the warmed broth and add the diced beets and a pinch of salt.
- Stir well to combine, making sure no rice is stuck to the bottom.
- Bring to a boil over medium-high heat.
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Ready when: Liquid comes to a rolling boil
Tip: The beets will start to bleed their vibrant color into the broth immediately—this is what creates the striking red rice
7
Simmer covered
- Reduce the heat to low and cover the pan with a tight-fitting lid.
- Simmer undisturbed for 15–18 minutes until the rice is just tender and all the liquid is absorbed.
- You may hear a gentle sizzle at the bottom of the pan near the end—this is fine.
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Ready when: Rice is tender; liquid is completely absorbed; no moisture remains in the pan
Tip: Resist the urge to stir or lift the lid repeatedly; this disrupts even cooking. The slightly crispy layer at the bottom is desirable
8
Rest and fluff
- Remove the pan from the heat and let it rest, covered, for 5 minutes.
- This allows the rice to finish cooking gently and firms up.
- Uncover and fluff the rice with a fork, breaking up any clumps.
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Ready when: Rice grains are separate and light when fluffed with a fork
Tip: A 5-minute rest makes all the difference—the rice will be fluffy, not mushy
9
Finish with cheese and herbs
- Add the crumbled feta cheese, toasted walnuts, fresh dill, and parsley to the pan.
- Fold gently to combine without breaking up the rice grains.
- Taste and adjust seasoning with salt, black pepper, and lemon zest if using.
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Ready when: Feta, walnuts, and herbs are evenly distributed throughout
Tip: Fold gently to preserve the rice's fluffy texture; the residual heat will warm the cold cheese and herbs

Good to know

Tips

For a deeper red color, use larger beets or add an extra beet; smaller beets will produce a lighter pink rice
Don't skip the toasting step for both the rice and walnuts—it adds crucial depth and nuttiness
If your beets bleed less than expected and the rice isn't as vibrant as you'd like, stir in 1–2 tablespoons of beet juice from a jar of roasted beets
This dish is naturally gluten-free and can be made vegan by substituting the feta with another tangy cheese or omitting it entirely

Make ahead

The beets can be roasted and peeled up to 2 days ahead and stored in an airtight container in the refrigerator. The complete dish can be made up to 4 hours ahead and reheated gently (covered, over low heat with a splash of broth) just before serving, though the herbs are best added fresh.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth to restore moisture, or microwave covered for 2–3 minutes. The rice does not freeze well because the feta becomes grainy upon thawing.

Substitutions

vegetable or chicken broth → chicken broth or vegetable stock. Chicken broth adds deeper, richer flavor if you prefer a less vegetarian option
fresh dill → fresh mint or tarragon. Both herbs complement beets beautifully; use the same amount and chop finely
walnut halves → toasted pine nuts or sliced almonds. Pine nuts add elegance; almonds are more delicate. Toast the same way
crumbly feta cheese → goat cheese or ricotta salata. Goat cheese brings tanginess; ricotta salata is saltier and firmer. Use the same amount