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Wild Rice & Roasted Beet Salad

Diabetic Living Magazine
  • 165 minutes
  • Serves 4

INGREDIENTS

3

Beets with greens (1 1/4 to 1 1/2 pounds), medium

1 clove

Garlic

1

Shallot

1 tbsp

Maple syrup

2/3 cup

Wild rice

1/4 tsp

Pepper, ground

1/4 tsp

Salt

1 1/2 tsp

Olive oil

2 tbsp

Red wine vinegar

1 1/2 tbsp

Walnut oil

2 tbsp

Pecans, toasted

1 oz

Gorgonzola or feta cheese

1 2/3 cups

Water