Ingredients Grains Rice Wild Rice Wild Rice Salad with Beets, Grapes and Pecans Be the first to rate & review! This wild rice dish from Food & Wine's Justin Chapple will be the prettiest and brightest-tasting side dish on the Thanksgiving table, but it's equally good any time of the year. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs Yield: 8 to 10 Ingredients 2 cups wild rice (12 ounces), rinsed and drained Kosher salt Pepper 12 baby golden beets 1/4 cup extra-virgin olive oil, plus more for rubbing 1 1/2 cups pecans 1/4 cup plus 1 tablespoon apple cider vinegar 1 small shallot, minced 2 cups seedless green grapes (10 ounces), halved 5 ounces arugula (not baby), thick stems discarded, leaves chopped Directions Preheat the oven to 400°. In a large saucepan, cover the rice with at least 3 inches of water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the rice is tender, about 45 minutes. Drain well, then spread on a large 
baking sheet to cool; stir occasionally. Meanwhile, rub the beets with olive oil and season with salt and pepper. Roast for about 30 minutes, until just tender. Let cool, then rub off the skins and cut into 1/2-inch wedges. Spread the pecans in a pie plate. Bake for about 10 minutes, until fragrant and browned. Let cool, then coarsely chop. In a large serving bowl, whisk the vinegar with the shallot and let stand for 5 minutes. Whisk in the 1/4 cup of olive oil. Add the rice, beets and grapes and toss well. Season with salt and pepper; toss again. Fold in the arugula and pecans and serve. Make Ahead The rice salad can be refrigerated overnight. Bring to room temperature and fold in the arugula and toasted pecans before serving. Rate it Print