Wild Rice Salad with Beets, Oranges and Whipped Lemon Ricotta
This beautiful Wild Rice Salad is filled with sweet beets, juicy blood oranges, tender wild rice, and crispy greens. Healthy and delicious, enjoy this fresh and colorful salad topped with Whipped Lemon Ricotta or a light balsamic vinaigrette.
Servings: 4 servings
FOR THE WHIPPED LEMON RICOTTA
Cook the wild rice and beets (see notes) if you have not done so already.
Prepare the whipped lemon ricotta - In a medium bowl combine the goat cheese, ricotta cheese, Italian seasoning, salt, and lemon zest. Mix everything together until fully combined, smooth, and creamy. Set aside in the refrigerator until ready to use.
To the cooked and cooled wild rice, add the juice and zest from 1 lemon. Mix well.
Assemble - In a large salad bowl place half of the lettuce, followed by half the wild rice and finally, the remaining lettuce. Finish preparing the salad by layering the beets, oranges, and walnuts on top of the lettuce and rice. Place the remaining rice on top of the salad.
Serve the whipped ricotta and goat cheese on the side or directly on top of the salad.
It takes approximately 1 hour to cook wild rice from start to finish with 1 cup of dry rice equal to approximately 3 1/2 cups cooked rice. If you plan to make this salad for a quick and easy meal, I recommend making both the wild rice and the beets ahead of time.
How to Cook Wild Rice
How to Cook Beets (3 Methods)
Feel free to use any variety or color of beets.
While a salad dressing is not needed (in my opinion), a balsamic reduction or balsamic vinaigrette would both be great options.
This salad is best enjoyed immediately due to the delicate nature of spinach and arugula.
This recipe is gluten-free.
This post was originally published on May 10, 2017
Calories: 317kcal | Carbohydrates: 31g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 171mg | Potassium: 508mg | Fiber: 5g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 22.4mg | Calcium: 111mg | Iron: 2.4mg