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This delicious grain salad is great to have on hand for weekday lunches. Wild rice, beets, toasted pecans and Gorgonzola combine in a sweet maple vinaigrette for a truly satisfying meal.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Cut tops off beets and trim root ends. Wash beets and greens. Wrap each beet in foil. Place on a baking sheet. Coarsely chop 3 cups of the beet greens; set aside. (Reserve any remaining greens for another use.) Bake beets 1 to 1 1/2 hours or until tender. Remove foil; let beets cool 15 minutes. To remove skins, wrap beets, one at a time, in a paper towel and gently rub off the skins. Cut beets into bite-size pieces.

  • Meanwhile, rinse wild rice in a fine-mesh sieve. Combine wild rice and the water in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until rice is tender and some of the grains split. Drain rice in a colander. Rinse with cold water until cooled. Drain again.

  • Heat olive oil in a large skillet over medium heat. Add reserved beet greens, shallot and garlic. Cook 3 to 5 minutes or until greens are wilted. Remove from heat; let cool.

  • For vinaigrette, combine red wine vinegar, walnut oil, maple syrup, salt and pepper in a screw-top jar. Cover and shake well to combine; set aside.

  • To assemble salad, combine cooled wild rice, beet pieces, cooked greens mixture and pecans in a serving bowl. Pour vinaigrette over salad; toss to coat. Top with Gorgonzola (or feta) cheese. Chill 30 minutes before serving.

Nutrition Facts

3/4 cup
256 calories; protein 7.6g; carbohydrates 32.2g; dietary fiber 5g; sugars 8.9g; fat 11.7g; saturated fat 2.3g; cholesterol 5.3mg; vitamin a iu 1885.2IU; vitamin c 12.3mg; folate 101.7mcg; calcium 100.9mg; iron 2mg; magnesium 90.9mg; potassium 598.9mg; sodium 363.4mg.

2 fat, 1 1/2 starch, 1 1/2 vegetable