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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the squash, simmer the rice and make the salad. It can be done ahead and served warm or at room temperature. Thinly slice the beet crisps. Sear on each side and serve hot. It is especially pretty to decorate the salad with the crispy beets.
Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
