Winter Salad

I don’t know about you, but I am craving spring greens and fresh baby vegetables. I’ve been making this hearty salad to hold me over until then. While it more work that I would normally like in my salads, it is worth it. Beets, being root vegetables, are still cheap and easy to find and this is the time for citrus. (I’m still counting down the days for berries, don’t get me wrong.)

beet, wild rice, and citrus salad

Winter Salad from Appetite for Reduction

For Dressing:
3/4 cup freshly squeezed orange juice (4 small ones here in IL)
2 tbsp red wine vinegar
2 tbsp toasted sesame oil
1/8 tsp salt
1 tsp hot chili sauce (we use Sriracha with the rooster)
1 teaspoon finely grated or minced fresh ginger

For Salad:
1 pound beets
1 navel orange, cut into segments
2 cups cooked wild rice, slightly cooled
1/4 cup dried currants
2 cups red leaf lettuce, torn or cut into small peices

Slice the beets into small rounds, or if they are very thick, cut in half and slice into segments. Wrap in tin foil and roast at 450 for 50-60 minutes, until fork tender. While the beets roast, igorously shake together all the dressing ingredients in a mason jar. You can store leftovers in the fridge for up to a week. Pour dressing, wild rice, beets, currants, orange segments, and lettuce. Using tongs, toss together to coat. Serve immediately.

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