Wild Rice and Beet Salad

Instructions

1. Roast beets: Place beets on a parchment lined baking sheet and roast at 400°F until soft. When beets are cool to the touch, remove peel and cut into ½ inch cubes.
2. Prepare rice: Rinse wild rice in cold water until water runs clear; drain, then transfer to a small pot. Add enough boiling water to cover rice with 1/2 inch of water, and cover pot. Bring to a boil over high heat; then reduce heat to low and cook for 30 minutes, or until liquid is absorbed. Set aside to cool.
3. In a medium bowl, combine beets, cilantro, mint, hazelnuts, lemon juice, and oil. Mix in rice, then let sit for about 30 minutes. Add salt and pepper to taste.

Adaptations

Go Basic:

• Substitute hazelnuts with walnuts or any other nuts that are available.
• Substitute wild rice with whole rice or any other rice that is available

Challenge Your Skills:

• Bulk up this dish with fresh vegetables to add color (chopped kale), texture (diced carrots) and crunch (sliced baby cucumbers).

Cultural adaptation:

• Substitute the lemon juice and olive oil with soy sauce, rice vinegar and sesame oil; and the mint with spring onion for a South East Asia style salad.