Roasted Beet and Wild Rice Salad
Ingredients
- 2 cups cooked wild rice blend
- 3 roasted beets, chopped small
- 1/4 cup green onions, sliced
- 1/4 cup beet leaves, finely chopped
- Olive oil for roasting
Dressing
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple or agave syrup
- 1/2 bulb roasted garlic
- A big pinch of salt and pepper
Preparation
Start by trimming roots from the beets and cut off the greens.
Wash 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.
Preheat oven to 425°F
Bake the beets in the preheated oven for 1 hour.
Prepare half of the garlic bulb by trimming the top to expose the cloves and drizzle with a little olive oil, then wrap in tinfoil.
Halfway through roasting the beets, place the wrapped garlic in the oven to roast for the remaining 30 minutes.
Meanwhile, cook rice as directed on the package.
Let rice, beets, and garlic cool completely.
Peel and chop beets.
Add beets, rice, green onion, and beet leaves to a large bowl.
To make dressing: Peel roasted garlic and add all dressing ingredients into a blender and blend until smooth.
Toss salad with dressing and serve immediately or let marinate refrigerated to further infuse the flavors.
