Discover a vibrant and refreshing dish that will elevate your dining experience to new heights! Our Wild Rice Salad with Beets, Oranges, and Whipped Lemon Ricotta is not just a meal; it’s a celebration of flavors and colors that will tantalize your taste buds and impress your guests. With the earthy sweetness of roasted beets, the zesty brightness of fresh oranges, and the creamy richness of whipped lemon ricotta, this salad is a perfect blend of textures and tastes. Whether you’re looking for a nutritious side dish or a light main course, this recipe is sure to become a favorite. Ready to dive into this culinary delight? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup wild rice
- 2 medium beets, roasted and diced
- 2 oranges, segmented
- 1 cup ricotta cheese
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). While the oven is heating, wash the beets thoroughly to remove any dirt.
- Wrap each beet individually in aluminum foil, ensuring they are tightly sealed to retain moisture during roasting.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork. Once cooked, remove from the oven and let them cool slightly before unwrapping and dicing them into small cubes.
- While the beets are roasting, rinse the wild rice under cold water. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 40-45 minutes, or until the rice is tender and has absorbed most of the water. Stir occasionally to prevent sticking.
- Once the wild rice is cooked, remove it from heat and let it sit covered for 5 minutes. Then, fluff it with a fork and allow it to cool to room temperature.
- While the rice is cooling, prepare the oranges. Cut the top and bottom off each orange to create a flat surface. Stand the orange upright and carefully slice off the peel and pith, following the curve of the fruit. Once peeled, segment the oranges by cutting between the membranes to release the segments. Set aside.
- In a mixing bowl, combine the ricotta cheese and the juice of one lemon. Whip together until smooth and creamy. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled wild rice, diced roasted beets, and orange segments. Gently toss to combine all ingredients.
- To serve, divide the wild rice salad among four plates or bowls. Top each serving with a generous dollop of whipped lemon ricotta.
- Garnish with fresh herbs of your choice, such as parsley or mint, for added flavor and presentation. Enjoy your Wild Rice Salad with Beets, Oranges, and Whipped Lemon Ricotta!
Tips
- Roast Beets in Advance: To save time, consider roasting the beets a day ahead. They store well in the refrigerator, making your prep on the day of serving much quicker.
- Choosing Wild Rice: Look for a mix of wild rice varieties for a more complex flavor and texture. The blend can add visual appeal to your salad!
- Perfectly Cooked Rice: Keep an eye on the wild rice while it simmers; the cooking time can vary based on the brand. Taste it towards the end to ensure it's tender but still has a slight chew.
- Zest for Extra Flavor: Don’t forget to add some lemon zest to the whipped ricotta for an extra punch of citrus flavor that complements the salad beautifully.
- Garnish Creatively: Fresh herbs can elevate the presentation of your salad. Experiment with different herbs like dill, cilantro, or even edible flowers for a stunning finish.
- Make it Your Own: Feel free to customize the salad by adding nuts for crunch or substituting other fruits based on the season. The possibilities are endless!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
