DIRECTIONS

Preheat the oven to 375°F. Trim off all but 1-inch of stem on the beets and place in a small baking dish. Cover with foil and bake until a paring knife inserted into the center of the beets goes in easily, about 60-90 minutes. Let cool until easy to handle. Peel, then cut the beets into 1/2-inch wedges.

At the same time, combine the onion, garlic and vinegar in a large mixing bowl and let stand 15 minutes. Whisk in the oil, honey and salt and pepper to taste. Then add the rice, beets, celery, grapes, cayenne, parsley and toss. Serve warm or chilled. Makes about 6 cups.