Wild rice and golden beet salad
Delight in a harmonious blend of nutty wild rice and earthy golden beets in this exquisite salad. Perfect for those craving a flavorful and nourishing dish.
Ingredients:
- 1360g medium beets (scrubbed)
- Extra-virgin olive oil
- ¾ cup sour cream
- ¼ cup drained prepared horseradish
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
Instructions:
- Preheat the oven to 200 °C. Place the beets in a medium-sized roasting pan and pour olive oil over them. Cover the pan with aluminum foil. Cook the beets in the oven for about 1 hour and 30 minutes or until they are soft. Allow them to cool down a bit.
- In the meantime, mix together the sour cream, horseradish, and lemon juice in a small bowl. Add salt and pepper to taste.
- Peel and slice the beets into wedges. Put them in a separate bowl, pour half of the horseradish cream over them, and sprinkle with parsley. Serve the remaining horseradish cream on the side.
Summary:
- Calories: 1707 kcal
- Fat: 96 g
- Protein: 42 g
- Carbs: 186 g
- Potassium: 2514 mg
- Magnesium: 526 mg