Beet & Wild Rice Salad w/ Manchego & Almonds
- Serves
- 4
- Total time
We love a salad! Spring is just around the corner, and this is a nod to the changing of the seasons. The Manchego adds a salt bite, smoked almonds add some crunch, and the beets are supple and sweet.
If you do not like beets, you could swap for a roasted sweet potato. If you’re dairy free, swap the Manchego for a pitted Castelvetrano olive. Try to get the smaller beets that are less woody, they also cook faster.
This lasts so well in the fridge for a few days. For dinner, I served with leftover roast chicken from this weeks Herby Buttermilk Chicken.
If you’re terribly crunched for time, use the packaged beets from TJ’s. You will need two packages.