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Beet and Wild Rice Bowl With Zesty Citrus Dressing

We use golden beets in this veggie grain bowl, but feel free to sub in any beets you like.
Beet and Wild Rice Bowl With Zesty Citrus Dressing
  • Yield 6 servings
  • Prep Time 30 minutes
  • Cook Time 30-50 minutes

Ingredients

  • 4 1/2 cups water
  • 1 1/2 cups wild rice, rinsed and drained
  • 4 medium golden beets
  • 2 tbs. extra-virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 cup pomegranate seeds

Dressing

  • 4 tbs. extra-virgin olive oil
  • 4 tbs. fresh squeezed orange juice
  • 1 tsp. orange zest
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper

Directions

STEP 1
Preheat oven to 425 degrees F.
STEP 2
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.
STEP 3
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.
STEP 4
Whisk dressing ingredients until combined.
STEP 5
Divide wild rice, beets, and pomegranate seeds between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm.
STEP 6
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.
Maddie
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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