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LG Kitchen - Wild Rice & Roasted Beet Salad

Chef Brian Karam will be preparing an appetizing side dish to complement your roasted turkey for the Thanksgiving holiday! Ingredients: 1 Cup Wild Rice 1 Large Beet 4 Thinly Sliced Green Onion 1/2 Cup Pecans 1/3 Cup White Balsamic Vinegar 1/3 Cup Extra Virgin Olive Oil Salt & Pepper ① Preheat an oven to 400 degreesF. ② Wash the beet under cold water and pat dry. Wrap in foil and place in preheated oven. ③ Roast the beet until knife tender 45 minutes to 1 hour. ④ Place a large pot of water on the stovetop. When the water boils, add the wild rice and cook until the rice pops. ⑤ Drain the rice and run cool water on it and place in a large bowl. ⑥ While the cooked beet is still warm, peel the skin off of it. Cut into 1/4 inch dice. And add to the wild rice in the bowl. ⑦ Toast the pecans in a dry skillet over a burner and add to the bowl with the rice and beet ⑧ Add the sliced green onions to the bowl. ⑨ Pour in the vinegar and oil into the bowl and toss to combine the ingredients. Season with salt and pepper.