BEETROOT AND WILD RICE SALAD RECIPE

Because of the oppressive heat of summer, you may be searching for some light food to consume for lunch or dinner. Salads are a fantastic choice; add some crunch, sweetness, and tanginess with a tasty dressing, and you have a fantastic supper. This beetroot and wild rice salad is perfect for a holiday braai since it is healthy, delicious, and a terrific addition to any meal. The candied almonds lend a lovely crunch and sweetness to the already satisfyingly crisp beets.

BEETROOT AND WILD RICE SALAD SUGGESTIONS

Pecans are a pleasant nut to work with since they are not very tough. The crunch and sugary deliciousness are amplified by the candy coating. Use any other kind of nuts you choose. This salad is great for everybody, but endurance athletes in particular may benefit from the beets’ high nitrate content. The dish benefits from being served as soon as possible after the ingredients have been prepared.

We recommend this beetroot and wild rice salad as a refreshing accompaniment to a braai or as a light and nutritious lunch on a hot summer day.

Recipe by Gary Dunn

Course: Side

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 20 minutes

Cooking time: 5 minutes

Total time: 25 minutes

INGREDIENTS

2 medium beets, roasted or boiled, peeled, and diced or sliced in small wedges.
4 cups cooked wild rice
1 handfuls baby rocket leaves
⅓ cup thinly sliced red onion
2-3 tbsp. seeds of choice
⅓ cup feta cheese crumbles
For the spiced and candied pecans
1⁄4 cup brown sugar
1⁄2 tsp chipotle powder
1 pinch salt
1 tbsp. water
1 cup pecan halves
For the dressing
1⁄4 cup olive oil
2 tbsp. balsamic vinegar (or more to taste)
1 tsp Dijon mustard
1 tsp honey
1 pinch salt

METHOD

For the salad
Put the wild rice in a serving bowl and toss with the dressing. Add more salt to taste.
Toss the dressed rice with the rocket.
Arrange the beets and red onion slivers on top, followed by the pecans, seeds, and crumbled feta.
For the candied pecans
Line a baking sheet with a piece of parchment. Set aside.
Put the sugar, chipotle, salt, and water in a small skillet and heat over medium to medium-high heat, stirring constantly, until the mixture liquefies and becomes bubbly.
Stir in the pecans, so they get coated in the caramel syrup, and, stirring constantly, continue to cook them for about 3 minutes. Be careful not to over-cook them, or cook them over too high a heat, because they can burn.
Pour them onto the parchment paper and separate them as best you can with your spoon. Let them cool before using. Set aside 1⁄2 cup for this salad, and save the rest for snacking, or more salads.
Put all the ingredients in a jar with a cap and shake until thick and emulstified. Taste to adjust any of the ingredients.

NOTES

Note: you can reserve some of the dressing to add later if you like, especially if you aren’t planning on serving the salad right away, since the rice will absorb some of the dressing over time.

»BEETROOT AND WILD RICE SALAD RECIPE«

BEETROOT AND WILD RICE SALAD SUGGESTIONS