Wild rice and beet salad
Discover a delightful fusion of nutty wild rice and earthy beets in this vibrant salad. Perfect harmony of flavors and textures in every bite.
Ingredients:
- 450g beets (scrubbed)
- Sea salt
- 1 cup wild rice
- 8 cups cold water
- 1 tablespoon finely chopped basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ½ cup blanched almonds
Instructions:
- Heat the oven to 400°. Place the beets in a shallow baking dish in a single layer. Pour water into the dish until the beets are partly submerged, about 1-inch deep. Season with salt. Cover the dish with foil and bake for approximately 45 minutes or until the beets can be easily pierced with a fork. Once they have cooled down, peel off the skins and cut the beets into wedges.
- While the beets are cooking, combine the rice, water, and 1 teaspoon of salt in a large saucepan. Bring it to a boil, then reduce the heat to low and let it simmer until the wild rice is tender yet slightly chewy, which usually takes about 1 hour. Drain the cooked wild rice thoroughly.
- Mix the cooked wild rice with basil, balsamic vinegar, olive oil, and almonds. Add salt to taste before serving.
Summary:
- Calories: 1461 kcal
- Fat: 68 g
- Protein: 47 g
- Carbs: 182 g
- Potassium: 2680 mg
- Magnesium: 606 mg