Wild rice salad with roasted beets and carrots

Crunchy wild rice salad with sweet roasted beets and carrots in a  light lemon dressing. A delicious, healthy meatless lunch or side.

I’m not sure where the idea for this wild rice salad came from. But it’s an idea that’s been in my head for awhile. I finally gave it a shot last week and it’s delicious! It’s hearty enough for lunch without the need to add meat, or even cheese. It’s got lots going on: crunchy wild rice, sweet roasted beets and carrots, acidity from lemon and a fresh pop from the mint.

You could pair this with simple grilled fish or chicken, or (if you’re like me) eat it with a spoon straight from the bowl 🙂 It tasted best immediately after I made it – the vegetables and rice were still a touch warm. But it kept well for several days. If you make it ahead (meal prep!), let it come to room temperature a bit before serving as the flavors come out more.

Love beets? Try this easy beet risotto or a simple roasted beet salad with goat cheese.

Wild rice salad with roasted beets and carrots

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

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

1. Preheat oven to 400F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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