Roasted Beet & Wild Rice Salad
Ingredients
- 2 cups cooked wild rice blend from @floatingleaffoods
- 3 roasted beets, chopped small
- 1/4 cup green onions, sliced
- 1/4 cup beet leaves, finely chopped
- olive oil for roasting
- 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
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
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 tinfoil
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
To make dressing: 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