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Wild Rice & Roasted Beet Salad

A vibrant and flavorful salad combining nutty wild rice, sweet roasted beets, crunchy walnuts, and fresh herbs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup wild rice Look for a good quality brand like Lundberg or any organic option.
  • 2 cups water
  • 3 medium beets Roasted, cooled, and cut into bite-sized pieces.
  • 1 tbsp olive oil Extra-virgin for better flavor.
  • 1 medium carrot Grated or use a veggie peeler to make carrot ribbons.
  • 1 cup beet greens Ribs removed and leaves chopped.
  • 1/4 cup chopped walnuts Toasted for better flavor.
  • 1/2 cup chopped fresh parsley Flat-leaf parsley works best.
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup For a touch of sweetness.
  • 1 clove garlic Minced.
  • 2 tsp fresh thyme leaves
  • Salt and pepper To taste.

Method
 

Preparation
  1. Put 1 cup of wild rice and 2 cups of water into a pot with a tight-fitting lid over high heat. Bring to a boil, then lower the heat to let it simmer for 40-50 minutes, or until the rice is tender but has a slight bite. Remove from heat and let it cool.
  2. Preheat your oven to 425°F (220°C). Trim and peel the beets, reserving the greens. Cut the beets into quarters and lightly coat them with 1 tbsp of olive oil.
  3. Wrap the beets loosely in foil, creating a pouch, and place them on a baking sheet. Roast in the oven for 40-50 minutes, or until fork-tender.
  4. Toast 1/4 cup of chopped walnuts in a non-stick pan over low heat. Toss the walnuts every few minutes until they’re golden and fragrant (about 15 minutes).
Combining Ingredients
  1. Allow the beets and rice to cool, then toss them together in a large bowl with the carrot, beet greens, parsley, walnuts, and your dressing: 2 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 minced garlic clove, fresh thyme leaves, and season with salt and pepper to taste.
  2. You can serve the salad immediately or chill it in the fridge for a while to let all those flavors mingle!

Notes

This salad can be made ahead of time and stores nicely in the refrigerator for up to 3 days in an airtight container. Toasting walnuts enhances their flavor significantly.