Wild Rice and Beet Salad

This colorful salad is simple and delicious. You can feel free to use different herbs to season the salad! 

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  • 3 Beets
  • 5 Cups Water
  • 1/4 Cup Basil, Minced
  • 2 Tbs Olive Oil
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Salt
  • 2 Tbs. Lime Juice
  • 1/4 Cup Cilantro
  • 1 Cup Cooked Wild Rice or Quinoa 
  • 1/2 Cup Chopped and Toasted Almonds*
  1. Bring the water to a rolling boil. Place the beets in the water, simmer until soft (check softness with tip of a knife). Once soft, drain the beets in a colander and place under cold water. When cool enough to handle, remove the skins, they should slide off.
  2. Slice the beets into 1/4 inch thick slices and place them in a bowl.
  3. In a small bowl whisk the olive oil, salt, black pepper, herbs and lime juice.
  4. Place all the ingredients (except the almonds) in a wide bowl and toss them gently.
  5. Garnish with toasted almonds (and wildflowers if you'd like)!

*Pre-heat the oven to 350’. Place the almonds in a baking tray and toast them for 8 minutes or until golden.