Beet and Wild Rice Salad

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Ingredients

• 2 beet roots (roasted, cubed)
• ½ cup wild rice
• ¼ onion (thinly sliced and shocked in ice cold water)
• 100g feta cheese cubes
• Mixed greens (as required)
• 2 grilled chicken breasts (optional, cut in cubes)
For Lemon dressing
• 3 Tablespoons lemon juice
• 9 Tablespoons olive oil
• 1 clove garlic (finely minced)
• 1 tablespoon chopped parsley
• ¼ teaspoon salt
• ¼ teaspoon crushed black pepper
• ½ teaspoon pure honey
• ½ teaspoon Dijon mustard

Instructions

1. To roast beets, wash and clean beets. Drizzle with olive oil and season with salt and pepper. Wrap with aluminium foil and roast in a 180˚C oven for 50 minutes to 1 hour. If your beets are large and still not cooked, make holes on them with a fork and cook wrapped for a further 10 minutes.
2. To cook wild rice, bring salted water to a boil, add wild rice (make sure there is enough water to avoid grains sticking to each other), Let boil for 2 minutes, reduce to a simmer and cook for 45 – 50 minutes. Pre-soaking the grains could shorten the cooking time by 15-20 minutes.
3. If you are using chicken, season with salt and pepper, sear in pan and bake in a 180˚C oven for 20 minutes.
4. Cut onions thinly and set in a small bowl of ice cold water, this make the onions crunchy and nice in the salad.
5. To make the dressing, add lemon juice, mustard, garlic and parsley in a bowl, start whisking constantly with a whisk while slowly drizzling in the oil. You should end up with a nicely emulsified dressing. Add honey, and season with salt and pepper.
6. Build the salad by combing all the ingredients except the mixed greens. Dress with lemon dressing, taste for seasoning then add the salad leaves and toss. Enjoy your salad!