Beet & Wild Rice Salad w/ Manchego & Almonds
Method:
Preheat the oven to 400°F (200°C). Divide the halved beets over four large foil squares, add a splash of water to each, then double wrap and seal tightly. Spread the leek out on a parchment-lined baking sheet and season with olive oil, salt and Italian seasoning. Roast the leek for 15 minutes until just softened, then set aside. Roast the beets for about 50 minutes until fork tender. Meanwhile, whisk all the dressing ingredients together in a large bowl until smooth and emulsified. Let the beets cool slightly, rub off the skins with a kitchen towel and cut into small cubes. Toss the warm beets with the dressing. Add the wild rice, leek, half the almonds and the fennel and toss well. Once cooled a bit, add the arugula and Manchego and toss just to combine. Season to taste and top with the remaining almonds.
Ingredients:
- beetroot 6 (pieces)
- leek 1 (pieces)
- olive oil 1 (tbsp)
- italian seasoning 1 (tsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- dijon mustard 2 (tsp)
- shallot 1 (pieces)
- garlic 1 (cloves)
- fresh thyme 2 (tsp)
- olive oil 0.25 (cups)
- champagne vinegar 2 (tbsp)
- lemon juice 2 (tbsp)
- maple syrup 1 (tsp)
- salt 0.5 (tsp)
- black pepper 1 (pinch)
- wild rice 1 (cups)
- almonds 0.33 (cups)
- fennel 1 (pieces)
- manchego 113 (g)
- rocket 142 (g)
