Beet and Wild Rice Bowl With Zesty Citrus Dressing

Preheat oven to 425 degrees F.

Bring water to a boil in a medium saucepan. Add wild rice, reduce heat to low, cover, and simmer until rice is done to your liking, between 25–45 minutes depending on your preference and the age of the rice. You can tell it’s done when most of the grains have popped open. Drain excess liquid and allow to cool.

While the rice cooks, remove the beet greens and root tips from each beet. Wash the beets and peel the skin with a vegetable peeler. Cube beets and place on baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.

Whisk dressing ingredients until combined.

Divide wild rice, beets, and pomegranate seeds between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm.

Prep ahead: Prepare grain bowl as noted above, but keep pomegranate seeds and dressing separate from other ingredients until after reheating. Store refrigerated for up to six days.