This salad has happened a couple times before today, but today is the first time I wrote down a recipe. If I were more efficient I'd have recipes coming at you every day! But when I get into the groove of cooking it's hard for me to stop and write down measurements and notes... but I'm learning.
I really love this salad. It's good for a whole meal, perhaps a lunch with some carrots and hummus to snack on, or a dinner with some fresh bread. It's perfect for picnics too.
Roasted Beet and Kale Salad with Wild Rice
(makes 4 meal-sized portions)
Cook 1 cup of wild rice as usual with 1 3/4 cups water. When rice is cooked, cool completely. It's a good idea to make the rice the day beforehand or use some leftover rice.
Roast 1lb of beets. Keep the skins on but trim the ends and wash them. Cut them to a uniform medium size and toss with some oil and salt and pepper in a roasting pan. Roast in the oven for 1hr at 400F, stirring halfway. When finished and cooled, slice beets into small bite sized pieces.
Wash, dry and de-stem 4 large leafs of kale. Slice kale leafs into thin slices and put in a big bowl.
1/3 c roasted sunflower seeds. (Toasted walnuts or almonds could also work well.)
Add cooled rice and beets to the kale. Mix in sunflower seeds and add the dressing and toss. Serve cold.
Dressing
1/4 c olive oil
1/3 c fresh lemon juice
1/8 c pure maple syrup
2 cloves of finely minced garlic
salt and pepper to taste
Enjoy!
I really love this salad. It's good for a whole meal, perhaps a lunch with some carrots and hummus to snack on, or a dinner with some fresh bread. It's perfect for picnics too.
Roasted Beet and Kale Salad with Wild Rice
(makes 4 meal-sized portions)
Cook 1 cup of wild rice as usual with 1 3/4 cups water. When rice is cooked, cool completely. It's a good idea to make the rice the day beforehand or use some leftover rice.
Roast 1lb of beets. Keep the skins on but trim the ends and wash them. Cut them to a uniform medium size and toss with some oil and salt and pepper in a roasting pan. Roast in the oven for 1hr at 400F, stirring halfway. When finished and cooled, slice beets into small bite sized pieces.
Wash, dry and de-stem 4 large leafs of kale. Slice kale leafs into thin slices and put in a big bowl.
1/3 c roasted sunflower seeds. (Toasted walnuts or almonds could also work well.)
Add cooled rice and beets to the kale. Mix in sunflower seeds and add the dressing and toss. Serve cold.
Dressing
1/4 c olive oil
1/3 c fresh lemon juice
1/8 c pure maple syrup
2 cloves of finely minced garlic
salt and pepper to taste
Enjoy!