Wild rice brings a lovely nutty flavour to this hearty salad. You can use a mixture of several types of rice, such as black rice or brown rice, or even swap with quinoa or pearl barley. These grains all work beautifully with the tart sweetness of the blood oranges and the sharpness of the creamy goat’s cheese.
- 4 medium beetroot (1 bunch)
- 1 tbsp. olive oil
- 1/2 cup wild rice, cooked according to packet instructions, cooled*
- 3 blood oranges, peeled and segmented or sliced into rounds
- 1 handful baby rocket / spinach leaves
- 100g goat’s cheese
For the dressing:
- Preheat oven to 200°C
- Cut the stems off the beetroot and trim the pointy root end. Lay a large piece of foil on your counter, followed by a piece of baking paper the same size. Place the beetroot in the centre, drizzle with the olive oil, then bring the edges of the foil & paper together to create a tightly sealed package around the beets. Place the package into a baking dish and roast in the oven for 40-50 minutes, or until a thin sharp knife placed into the centre of a beetroot pierces it easily with little-to-no resistance. Open the foil packet and let the beets cool until cool enough to handle.
- Using a sharp knife, pull the skins off the beetroot; they should peel off easily. Slice them into bite sized wedges.
- While the beetroot roasts, make the dressing: combine all ingredients for the dressing in a small jar or bowl & shake or whisk vigorously until emulsified.
- In a serving platter, spread the cooked rice on the base. Top with the beetroot, rocket/spinach, and blood oranges however way you like. Crumble the goat’s cheese on top, then drizzle with the dressing & serve immediately.
- *You may use wild rice, black rice, brown rice, or a mixture of any of these. I used half wild rice & half brown. Other grains that can replace the rice: quinoa, barley, farro, freekeh.
Prep time: 10 min.
Cook time: 45 min (if cooking your own beetroot).