Place beetroots in a saucepan with enough water to cover. Bring to the boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water and allow beetroots to cool. Peel and dice.
Meanwhile, pour olive oil, red rice, water and 1 teaspoon salt into a saucepan; place over medium heat. Bring to the boil; reduce heat to medium low, cover and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat and let rice cool to room temperature.
In a large bowl, mix together beetroots, kidney beans, pepper, onion, radishes and chives. Season with salt and pepper.
In a medium bowl, whisk together horseradish, mustard and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
With a fork, fluff rice. Stir into vegetables and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl and garnish with fresh chives.
Red rice can be purchased in speciality stores or online. If unavailable, substitute in brown rice.
It taste earthy, good but seemed to be missing an element. I used aduki beans,and a mixture of brown,wild and red rice. The dressing seemed a bit oily on the palate, felt I wanted to add a couple of pickled onions. May be because I have been used to the pickled beets. VERY PINK AND GETS PINKER (good for a breast cancer buffet). Will give it another try but may tweak it a bit more to my palate. - 30 Jul 2014