Roasted Beet Salad with Oranges and Wild Rice

• Vegetarian
• Gluten free

• Produce

  • 6 cups Arugula and sorrel
  • 1 lb Beets
  • 2 Navel oranges, large
  • 1/4 cup Oranges, Juice from
  • 1/2 cup Parsley
  • 1/4 cup Red onion

• Condiments

  • 5 tsp Dijion mustard
  • 2 tsp Honey

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1 dash Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 1/3 cup Walnuts, toasted & diced

Found on halfhersize.com

Description

Ingredients

• 1 lb beets, leaves removed
• 1 cup wild rice
• 2 large navel oranges, segments and juice separated*
• ¼ cup thinly sliced red onion
• ½ cup parsley, chopped
• 6-8 cups arugula and sorrel (may substitute a mixture of salad greens including: kale, radicchio)
• ⅓ cup (40 grams) walnuts, toasted & diced
• ¼ cup juice from the oranges
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 5 tsp dijion mustard
• 2 tsp honey
• ¼ tsp sea salt, add more to taste
• 1 dash black pepper, add more to taste

Directions

• Roast the beets:Preheat the oven to 350F. Place the clean, trimmed, beets into a baking pan tightly covered with foil. Cook the beets for 1 hour, until tender, then allow them to cool to room temperature. When the beets have cooled the skin will slide off easily. Peel the beets then slice each beet in half then into thin wedges.FYI: Beet juice will temporarily stain your fingers and may permanently stain fabric. Wear gloves if desired and certainly wear an apron to protect your clothing.
• Cook the wild rice:While the beets are cooking, prepare the wild rice. Bring 4 cups of water and a big pinch of salt to a boil, add the rice, reduce the temperature to low then simmer for 45-1 hour until the rice has swollen and split to become tender but not mushy. When the rice is cooked, drain any excess liquid and allow the rice to cool.
• Make the dressing:Whisk together the ingredients for the dressing. Place the sliced beets, orange segments, and onion into a glass bowl or large zip top bag and cover with the dressing. Cover and refrigerate for several hours up to 2 days.
• To serve:Spread the wild rice over a large platter, cover with a nest of greens including the parsley, then spoon the beet mixture into the center of the nest. Finish with the toasted nuts, some parsley and a few grains of coarse sea salt. Alternately, toss everything in a large salad bowl.

Nutrition