Recipes Wild Rice and Beet Salad Be the first to rate & review! If you’re not looking for a dairy-free side dish, try adding some ricotta salata or shaved Parmesan to this simple rice salad. Slideshow: More Salads with Grains By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 1 hrs Yield: 4 Ingredients 1 pound beets (scrubbed) Sea salt 1 cup wild rice 8 cups cold water 1 tablespoon finely chopped basil 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ cup blanched almonds Directions Preheat the oven to 400°. In a shallow baking dish, arrange the beets in an even layer. Add enough water to submerge 1-inch of the beets. Season with salt. Cover the dish with foil and bake until the beets are fork tender, about 45 minutes. When cool enough to touch, remove the skins and cut the beets into wedges. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well. Toss the wild rice with the basil, balsamic, olive oil and almonds. Season with salt and serve. Rate it Print