Description
A colorful and nutritious salad featuring wild rice, roasted beets, and fresh herbs, perfect for any gathering.
Ingredients
Scale
- 1 cup wild rice
- 2 cups water
- 3 medium beets, roasted and cut into bite-sized pieces
- 1 tbsp olive oil
- 1 carrot, grated
- 1 cup beet greens, chopped
- 1/4 cup chopped walnuts, toasted
- 1/2 cup chopped fresh parsley
- 2 tbsp extra virgin olive oil (for dressing)
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 garlic clove, minced
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Rinse wild rice under cold water, place in a pot with water, cover, and bring to a boil. Reduce heat to low and simmer for 40-50 minutes until tender. Let cool.
- Preheat the oven to 425°F (220°C).
- Prep the beets by trimming, peeling, cutting into quarters, and wrapping in foil with olive oil.
- Roast beets in the preheated oven for 40-50 minutes until fork-tender. Allow to cool.
- Toast walnuts in a non-stick pan over low heat for about 15 minutes until fragrant.
- In a large bowl, combine cooled wild rice, roasted beets, grated carrot, beet greens, toasted walnuts, and parsley.
- Whisk together dressing ingredients (extra virgin olive oil, apple cider vinegar, maple syrup, garlic, thyme, salt, and pepper) in a separate bowl.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill.
Notes
Salad can be made ahead by roasting beets and cooking wild rice in advance. Keeps well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg