Multiply these ingredients by the number of people being served.
1 cup wild rice
3 tablespoons of vegetable stock or olive oil
4-6 medium beats, gold or red
1 cup chopped cilantro
½ cup chopped mint
½ cup chopped raw hazelnuts
2 tablespoons of fresh lemon juice
Salt and pepper to taste
Preheat oven to 400 degrees.
Wash and chop the beets into cubes. Drizzle with vegetable stock or olive oil
Line a baking sheet with parchment paper and spread the cubed beets over the paper in a single layer. Bake for 10 minutes or until beets are soft.
While the beets are baking, heat water for the rice according to package instructions. Rinse the wild rice and add to the boiling water. Reduce heat and let cook until water is absorbed.
In a large bowl, combine the beets, cilantro, mint, hazelnuts, lemon juice and rice. Salt and pepper to taste.
This dish is great warm or cold and can keep for days in the refrigerator.
