Wild Rice and Beet Salad – a delicious recipe with beets, salt, wild rice, cold water, basil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 400.
2
In a shallow baking dish, arrange the beets in an even layer.
3
Add enough water to submerge 1-inch of the beets.
4
Season with salt.
5
Cover the dish with foil and bake until the beets are fork tender, about 45 minutes.
6
When cool enough to touch, remove the skins and cut the beets into wedges.
7
Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil.
8
Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.
9
Drain the wild rice well.
10
Toss the wild rice with the basil, balsamic, olive oil and almonds.
11
Season with salt and serve.
338
kcal
Calories
17
g
Fat
41
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound beets, scrubbed, Sea salt, 1 cup wild rice, 8 cups cold water, and more.
Yes, Wild Rice and Beet Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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