seasonal yet light and a refreshing vitamin boost to counter all the heavy holiday foods
- 1 1/4 cups wild rice, uncooked
- 1-2 medium carrots, julienned
- 2 stalks celery, sliced thin on the diagonal
- 1 small red pepper, small dice
- 8 small golden beets, roasted
- 1/2 cup pecans, roasted and salted
- 1/2 cup cranberries
- olive oil, to dress the salad
- balsamic dressing homemade . or store-bought
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Cook wild rice according to package instructions. For added flavor add a vegetable bouillon cube to the water. Once cooked, spread into a thin layer on a plate or flat-ish bowl to allow cooling.
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Peel beets, cut of root ends and slice into thin slices. Put in a shallow baking dish, drizzle beets w/ olive oil, salt/pepper to taste. Cover with foil and roast at 425 deg for approx 25 min. to soften. Remove foil and continue roasting until browning and lightly carmelized.
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In a separate bowl add the carrot, celery, red pepper, pecans and cranberries.
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Add beets to the prepared 'add-ins', add the rice. Drizzle with balsamic dressing and some olive oil (optional)
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Stir well to blend together.
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Store covered in refrigerator, may be served hot/cold/ or at room temperature.
- Substitutions are endless, use slivered almonds instead of pecans. If you have cashews, use them. Anything goes.
- Green beans, green peppers, zucchini squash, red onion, mushrooms, tomatoes.......................ENDLESS.......get creative
- Protein is a nice addition for those non-vegetarians out there. A turkey burger, the roasted turkey tenderloin with the dry rub mentioned in the blog, any type of fish.......again, very adaptable.
- Instead of cranberries, use raisins, dried apricots, dates, figs.