ROASTED BEET + WILD RICE SALAD
A fresh roasted beet and wild rice salad recipe perfect for anytime of the year.
By Stacey of @pinchofplants
- 2 cups Floating Leaf wild rice blend, cooked
- 3 roasted beets, chopped small
- 1/4 cup green onions, sliced
- 1/4 cup beet leaves, finely chopped
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple or agave syrup
- 1/2 a bulb of roasted garlic
- A big pinch of salt & pepper
Start by trimming roots off of the beets and cut off the greens. Wash the beets and greens well. Finely chop 1/4 cup of the greens and set aside. Wrap beets in tinfoil and drizzle with a little olive oil. Bake in a preheated oven at 425 degree F for 1 hour. Prepare half of the garlic bulb (for the dressing) by trimming the top of the garlic off to expose the cloves. Drizzle with a little olive oil and wrap in tin foil. Half way through roasting the beets, place wrapped garlic in the oven to roast with beets for the remaining 30 minutes. Meanwhile, cook rice as directed on the package and let rice, beets and garlic cool completely. Peel and chop beets. Add beets, rice, green onion and beet leaves to a large bowl.
Peel roasted garlic and add all dressing ingredients into a blender and blend until smooth. *Tip: to easily peel roasted garlic cloves, squeeze each clove and the garlic will slide right out.
Toss salad with dressing and serve immediately or let marinate refrigerated to further infuse the flavours.