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Roasted Beet Wild Rice

Roasted Beet Wild Rice
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Ingredients

For beets

11/2 pounds beets, greens removed

12 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

For rice

1 cup wild rice

13/4 cups water

For Dijon vinaigrette

1 teaspoon Dijon mustard

1 tablespoon champagne vinegar

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

For serving

1/4 cup chopped pecans

1/4 cup chopped parsley

Instructions

Preheat the oven to 400 degrees F.

Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they are easily pierced with a knife.

When the beets are cool enough to handle, use a paper towel to rub off the skin. Then dice the beets.

While the beets are roasting, make the wild rice on the stove. Combine the rice and water in a small saucepan over high heat. Bring to a boil, reduce heat, cover and simmer for 30-35 minutes until the rice is cooked through. Transfer the rice to a large bowl.

For the vinaigrette, whisk together the Dijon, champagne vinegar, olive oil, salt and pepper in a small bowl.

Stir the vinaigrette into the wild rice with the pecans and parsley.

Slowly fold in the beets until they are just evenly distributed through the rice. The more you stir the beets with the rice, the more the beets will stain the rice.