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Looking for a Rainbow Right Now? Beet Salad
Ingredients
For the Salad
  • 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
For the Dressing
  • 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
  1. 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.
  2. 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.
  3. Prepare the salad dressing by putting all the dressing ingredients into a small jar. Shake vigorously and set aide.
  4. 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.