Wild Rice Salad with Roasted Garlic and Beets
Ingredients
- 1/2 cup wild rice (dry)
- 2 cups low sodium vegetable broth or water
- 3 large beets peeled and chopped into 1/2" cubes
- 5 cloves garlic cut in half lengthwise
- 2 Tb. Olive oil
- 3/4 tsp thyme (dry)
- 1 Tb. maple syrup
- 1 Tb. lemon or lime juice
- 1/4 tsp coarsely ground black pepper or to taste
- 1/4 tsp salt or to taste
- 1 cup finely chopped kale (remove center stems before chopping)
- 1 large carrot grated
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 425 degrees F.
- In a saucepan, combine the wild rice and broth (or water). Bring to a boil. Cover and simmer for 1 hour.
- While the wild rice is cooking, place the beets, 1 Tablespoon of the olive oil, the garlic and thyme in a glass baking dish. Roast at 425 for 50 minutes.
- When the wild rice has cooked, strain out any remaining liquid.
- Combine the wild rice with the roasted beets. Allow this mixture to cool completely in the fridge.
- To make the salad dressing, combine the remaining tablespoon of oil with the lemon or lime juice, maple syrup, salt and pepper.
- When the rice and beets have cooled, toss in the dressing, kale, carrot and chopped walnuts. Stir to combine. Serve cold.
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