- Cook Time
- Prep Time
- 8 ServingsServings
- 3 small beets, scrubbed
- 2 tablespoon olive oil, divided
- 1 bag wild rice (8-ounce bag)
- 1 large carrot, peeled and cut into ¼-inch thick rounds
- ¼ cup golden raisins
- ¼ cup chopped pecans
- 1 small orange, juiced
- 1 tablespoon orange zest
- 1 teaspoon chopped parsley
- Kosher salt
- Freshly ground black pepper
Preheat oven to 400° F.
Place beets in a large piece of foil with 1 tablespoon olive oil and seal tightly. Roast for 1 hour or until tender when pierced with a fork. When cool enough to handle, peel and cut into quarters.
Cook rice according to packages directions, drain and set aside.
In a large pot, heat remaining tablespoon of olive oil over medium high heat. Add carrots and cook, stirring often, for 5 to 8 minutes or until slightly softened. Add raisins, pecans, juice, zest and cooked wild rice. Stir to combine and cook 5 to 10 minutes or until heated through. Remove from heat and stir in beets and parsley and season to taste with salt and pepper. Serve warm or at room temperature.