Cook the Book: Wild Rice Salad with Oranges and Roasted Beets

20110122-134043-wild-rice-salad-with-beets-and-oranges

Course Salads Prep Time 15m Total Time 2h

Ingredients in this Recipe

1 navel orange
1 pound Tinfoil Beets (see recipe follows), cooled
1 recipe Orange–Sesame Vinaigrette (recipe follows)
1 tablespoon toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha
1 teaspoon Microplaned or finely minced fresh ginger
1/4 cup dried currants
1/8 teaspoon salt
2 cups cooked wild rice, cooled
2 cups red leaf lettuce, torn into bite size pieces
2 tablespoons red wine vinegar
2 tablespoons sesame seeds
3/4 cup freshly squeezed orange juice (2 to 3 navel oranges)

Recipe Preparation

See Full Recipe at Serious Eats

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