Need a little pick-me-up?
This stunning beet salad will make you smile to the very last bite. The slightly-sweet vinaigrette dressing is so good that you will want to experiment with it on other dishes, too.
Another bonus, you can easily make this salad your own. If you have beets of any color, you’re set. All of the other ingredients are negotiable. That is a real plus for these times when trips to the grocery store are difficult or impossible.
There is a third bonus, too. In times when it is difficult to eat healthy, this salad is a winner. Beets are loaded with nutrients. They are low fat and low in calories. They are a high fiber food, too. Beets are also believed to keep us healthy in myriad ways–lowering blood pressure, fighting inflammation and aiding digestion.
If you are looking for a rainbow right now, this beet salad is a rainbow in a bowl.
Here’s the recipe.
Save RecipeIngredients
- 1/4 C. pecan pieces (toasted)
- 3 medium beets (any color)
- 1/2 C. wild rice
- 1 C. fresh greens (spinach or chard)
- 1-2 thinly-sliced shallots
- 1 C. cooked chickpeas (rinsed and drained)
- 5 oz. goat cheese (crumbled)
- Thinly-sliced radicchio for garnish (optional)
- 1/3 C. olive oil
- 2 T. red wine vinegar
- 1 T. balsamic vinegar
- 2 T. maple syrup
- 1 garlic clove (crushed)
- Salt and pepper to taste
Instructions
- Scrub and trim beets, wrap in foil, and roast for 1 to 1 1/2 hours in a 425 degree F. oven on a rimmed baking sheet. When the are roasted, you will be able to easily pierce them with a knife. Remove the roasted beets from the oven and let them cool before peeling them and cutting them into large chunks.
- Cook wild rice in 2 cups of simmering water for 35 minutes. (The pan should be covered.) After 35 minutes, turn the heat off under the pan and let the wild rice sit (covered) for about 10 minutes. Drain rice and let it cool before using it in the salad.
- Prepare the salad dressing by putting all the dressing ingredients into a small jar. Shake vigorously and set aide.
- Assemble the salad by putting the beets, spinach, shallots, chickpeas, cooled rice and dressing in a large bowl. Toss. When ready to serve, arrange the salad on a platter. Scatter the pecans on top of the salad, sprinkle the crumbled goat cheese on top of the salad and garnish with radicchio if using.
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This recipe was inspired by one that appears in Julie Van Rosendaal’s and Sue Duncan’s Spilling The Beans cookbook. You can buy the book here.
