Wild Rice Salad with Roasted Beets, Cucumbers, and Dill | Grains For Every Season

Name: Wild Rice Salad with Roasted Beets, Cucumbers, and Dill | Grains For Every Season
Ingredients: 1 cup (175 g) uncooked wild rice; Kosher salt; 1½ pounds (675 g) beets, trimmed, peeled, and cut into 1-inch (2.5 cm) chunks; Extra-virgin olive oil; Freshly ground black pepper; 1 tablespoon red wine vinegar; 1 pound (450 g) cucumbers, preferably small Persian (mini) ones, peeled, seeded, and cut into ½-inch-thick (1.25 cm) slices; 1 bunch scallions, trimmed including ½ inch/1.5 cm off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well; ½ cup (120 ml) Yogo Ranch Dressing (page 313); ¼ cup lightly packed (7 g) roughly chopped fresh dill; ½ cup (60 g) walnuts, lightly toasted and roughly chopped; 4 ounces (115 g) feta cheese, broken into small chunks

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Ingredients

1 cup (175 g) uncooked wild rice
Kosher salt
1½ pounds (675 g) beets, trimmed, peeled, and cut into 1-inch (2.5 cm) chunks
Extra-virgin olive oil
Freshly ground black pepper
1 tablespoon red wine vinegar
1 pound (450 g) cucumbers, preferably small Persian (mini) ones, peeled, seeded, and cut into ½-inch-thick (1.25 cm) slices
1 bunch scallions, trimmed including ½ inch/1.5 cm off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
½ cup (120 ml) Yogo Ranch Dressing (page 313)
¼ cup lightly packed (7 g) roughly chopped fresh dill
½ cup (60 g) walnuts, lightly toasted and roughly chopped
4 ounces (115 g) feta cheese, broken into small chunks