Wild Rice with Roasted Beets and
Toasted Pecans
Ingredients
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1 pound beets, scrubbed and halved if large
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3 tablespoons extra-virgin olive oil
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salt and pepper
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5 sprigs fresh thyme (optional)
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1 cup wild rice
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1 tablespoon apple cider vinegar
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1 tablespoon maple syrup
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1 teaspoon Dijon mustard
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3/4 cup chopped toasted pecans
Preparation
Preheat the oven to 425°F.
In large baking dish, toss the beets with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Add ¼ cup water and the thyme sprigs, if using. Cover the dish tightly with foil and roast until the beets can be easily pierced with a paring knife, about 1 hour. Remove the dish from the oven and let the beets cool, covered. Once they're cool enough to handle, use a paper towel to rub the skins off the beets, then cut them into bite-size pieces.
Meanwhile, in a medium saucepan, combine the rice with 1 ¾ cups water. Bring to a boil then cover, reduce the heat and simmer until the rice is tender, about 40 minutes. Keep warm.
In a small bowl, combine the remaining 2 tablespoons olive oil with the apple cider vinegar, maple syrup and Dijon mustard and whisk to combine. Season to taste with salt and pepper.
In a large bowl, toss the rice with the beets. Drizzle with the maple-Dijon dressing and toss to combine. Season to taste with salt and pepper, and sprinkle with the pecans.
Wild Rice with Roasted Beets and Toasted Pecans
Wild Rice with Roasted Beets and
Toasted Pecans
Ingredients
1 pound beets, scrubbed and halved if large
3 tablespoons extra-virgin olive oil
salt and pepper
5 sprigs fresh thyme (optional)
1 cup wild rice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
3/4 cup chopped toasted pecans
Preparation
Preheat the oven to 425°F.
In large baking dish, toss the beets with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Add ¼ cup water and the thyme sprigs, if using. Cover the dish tightly with foil and roast until the beets can be easily pierced with a paring knife, about 1 hour. Remove the dish from the oven and let the beets cool, covered. Once they're cool enough to handle, use a paper towel to rub the skins off the beets, then cut them into bite-size pieces.
Meanwhile, in a medium saucepan, combine the rice with 1 ¾ cups water. Bring to a boil then cover, reduce the heat and simmer until the rice is tender, about 40 minutes. Keep warm.
In a small bowl, combine the remaining 2 tablespoons olive oil with the apple cider vinegar, maple syrup and Dijon mustard and whisk to combine. Season to taste with salt and pepper.
In a large bowl, toss the rice with the beets. Drizzle with the maple-Dijon dressing and toss to combine. Season to taste with salt and pepper, and sprinkle with the pecans.