Wild Rice Salad with Beets

Gillian McKeith's

Wild Rice Salad with Beets

I'm perfectly willing to share this recipe with you, even though it is certainly not one of my favorites.

Maybe it's the beets.

Or maybe it's the beets/rice combo.

My 3 men seemed to like it just fine, but after one helping, I was not interested in putting it up for leftovers, against protests from my family.

Hey - if they're willing to eat wild rice salad with beets the next day, who am I to toss this dish out and mark it down as a fail?

I'm new to beets. 

We saw them at the Farmers' Market Saturday and Brennan had to have them (this is a theme, isn't it?)  He went through 3 cookbooks and chose this recipe, which we modified.  I had my doubts going in, but I figured we'd give it a try.

I'm not giving up on beets though. 

I'm going to try them again in a different way and see if I can become a beet fan like so many people I know are. 

I used 1 cup of Lundberg Wild Rice Blend that I had on hand (found at Kroger).

I really like the Lundberg brand in general.

The recipe called for 4 cooked beets, diced.  I wasn't sure where to start, so I looked online.

I removed the leaves and then scrubbed the beets well.

Then I cut off the two ends and peeled the beets. 
Then I cut them into large chunks and boiled them for about 5 minutes.

It turns out, I could have trimmed them but peeled them after boiling them.

And, I think next time I'll roast them instead of boiling them, but they were fine, regardless.

I cooked the rice according to the package directions, then let in cool while I diced the beets.

I tossed the cooled rice with the diced beets and added the juice of 1 lemon, chopped fresh mint, parsley, chives. 

 

Everyone ate the salad again tonight at dinner, and I certainly didn't require anyone to, since I wasn't going to.  When I asked if I should keep the remaining salad - they all 3 said yes.  Well, OK.


Double click to print as a 5x7 recipe card.

Enjoy!