Beet Wild Rice Salad with Pistachios
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
452 kcal
Beet Wild Rice Salad with Pistachios
Description
Beet Wild Rice Salad with Pistachios features cooked wild rice and small red beets, finished with a lemon vinaigrette, pistachios, and fresh parsley. The wild rice is simmered until tender and then fluffed for a light texture. Beets are boiled with lemon juice until just tender, removing their skins and cutting into quarters. Tossed with toasted pistachios and freshly minced parsley, the salad balances the earthy and slightly sweet beets with the nutty pistachios and a bright, tangy dressing.
The salad has a satisfying mix of textures from the chewy wild rice, soft beets, and crunchy nuts. The lemon vinaigrette adds a refreshing acidity that complements the natural sweetness of the beets and the richness of the nuts. This combination makes the salad both hearty and refreshing, suitable alongside roasted meats or as a standalone vegetarian dish.
Start with light amounts of salt and lemon juice in the dressing, adjusting to taste to maintain balance. Using roasted beets instead of boiled can add a different flavor dimension. The pistachios contribute a distinct crunch and color contrast. This salad highlights simple, wholesome ingredients without complicated preparation.
Ingredients
- 1/2 cup wild rice uncooked
- 1/4 teaspoon salt
- 1 pound beets small, red
- 1 tablespoon lemon juice
- 1/4 cup pistachios toasted
- 1/4 cup parsley fresh, minced
- 1/4 cup lemon vinaigrette
- salt as needed
Instructions
- Rinse the wild rice thoroughly. Place in a pot along with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender; 50 minutes or so until the majority of the water has been absorbed. Remove from heat and allow to rest for 5 minutes. Add salt and fluff the rice.
- While the rice is cooking, trim the ends from from the beets. I like to use beets that are a little larger than a golf ball. Place in a pot of boiling water along with the lemon and cook until tender, 30 to 50 minutes (time will depend on the size of the beets). The beets should be tender enough to pierce with a knife but not fall apart. Drain and let beets cool enough to touch. Peel the beets and cut into quarters.
- Combine the hot rice with beets, pistachios, and parsley. Pour the dressing over the salad and toss until everything is well combined. Taste and add more dressing and/or salt as desired.
Notes
- Adjust salt and lemon juice gradually to find a balanced dressing flavor.
- Roasted beets can be used instead of boiled for a different flavor and texture.
- Use pistachios toasted for added crunch and nuttiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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