Wild Rice and Beet Salad



  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.


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Copyright Chef Coaching Program, Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital, Harvard Medical School.

Recipe by Synergy Private Health at