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 New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. 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