Wild Rice and Beet Salad
- 1 pound beets, scrubbed
- Sea salt
- 1 cup wild rice
- 8 cups cold water
- 1 tablespoon finely chopped basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 cup blanched almonds
- Preheat the oven to 400.
- In a shallow baking dish, arrange the beets in an even layer.
- Add enough water to submerge 1-inch of the beets.
- Season with salt.
- Cover the dish with foil and bake until the beets are fork tender, about 45 minutes.
- When cool enough to touch, remove the skins and cut the beets into wedges.
- Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil.
- Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.
- Drain the wild rice well.
- Toss the wild rice with the basil, balsamic, olive oil and almonds.
- Season with salt and serve.
beets, salt, wild rice, cold water, basil, balsamic vinegar, olive oil, blanched almonds
Taken from www.foodandwine.com/recipes/wild-rice-and-beet-salad (may not work)