Crunchy wild rice with sweet roasted beets and carrots in a light lemon dressing. A delicious, healthy meatless lunch or side.
Author: Erin Berdan
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
2 medium beets, scrubbed
3 medium carrots, peeled and cut into 1-inch chunks
½ cup wild rice
2 cups chicken or vegetable stock
juice of half a lemon
1 Tbsp. olive oil
2 Tbsp chopped fresh mint
Instructions
Preheat oven to 400F.
Place each beet on a square of foil. Drizzle with a little olive oil and sprinkle with salt and pepper. Wrap foil around beets and roast for about 40 minutes or until they can be pierced easily with a knife. Set aside to cool.
While the beets roast, toss the carrots with a little olive oil, salt and pepper and spread on a baking sheet. Slide them into the oven when the beets have 20 minutes left. Set carrots aside with the beets.
Meanwhile, rinse the rice in a strainer. Combine in a pan with the stock and bring to a boil. Reduce the heat and simmer for about 40 minutes. Check the rice; it should be chewy with some of the grains bursting open. If it's still too crunchy, let it cook another 10-15 minutes. Strain and set aside.
Peel the cooled beets (I use my hands to just rub off any rough skin). Then cube the beets and place in a large bowl. Add the carrots and rice.
Whisk together the lemon juice and 2 Tbsp. olive oil and pour over the salad. Toss in the mint and stir to combine. Adjust seasoning if needed and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/wild-rice-salad/