Roasted Beet and Goat Cheese Wild Rice Salad
Roasted Beet and Goat Cheese Wild Rice Salad This delicious salad features California-grown Wild Rice and comes to us from our friend Alex Aldeborgh of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.usarice.com.
Cooking tools:
- Rice cooker
- Baking dish
- Baking sheet
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Fork
Ingredients
- 2 ½ pounds red and golden beets
- 1 cup U.S.-grown wild rice
- 1 can low sodium chickpeas, drained and rinsed
- ½ cup parsley, chopped
- ⅓ cup goat cheese crumbles
- salt
- pepper
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon parsley, chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil
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