Wild rice salad with roasted beets, cucumbers, and dill from Grains for Every Season: Rethinking Our Way with Grains (page 294) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • westminstr on April 26, 2026

    I used precooked beets (a good shortcut), pickled red onion & a modified version of the dressing with what I had available. I cooked the wild rice in the instant pot and possibly should have cooked it longer. I also didn’t follow the layering instructions bc I thought O wouldn’t eat the dressing but it turned out he wouldn’t eat any of it. When I added the dressing on top and tossed it all, the beets & yogurt combined to make a murky looking salad. It was better with more dressing. It was like a B+ but I admittedly didnt follow instructions to the letter. I’m not sure if I would repeat this.

  • SheilaS on March 15, 2026

    Excellent salad. Lots of flavor and textural contrast and everything works well together. The roasted beets get tossed with red wine.vinegar, giving them a sweet-tart flavor. The cukes are crisp, the walnuts are toasty and crunchy, the dressing and feta are both tangy and the wild rice is chewy.

  • jenburkholder on July 21, 2022

    Tasty, but not more than the sum of its parts. We roasted the beets whole (prefer the texture) but otherwise made pretty much according to recipe.

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