Warm wild rice salad with roasted beet, crispy leek and horseradish yogurt cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the beets on a tray and toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes, stirring halfway through, until tender with lightly caramelized edges.

2. 2

   While the beets roast, cook the wild rice in a saucepan of plenty of boiling water with a pinch of salt for 35 to 40 minutes, until tender but still pleasantly chewy. Drain well and let it rest for 5 minutes.

3. 3

   Heat a wide skillet over medium heat. Add 1 tablespoon olive oil and the leek. Cook for 8 to 10 minutes, stirring often, until golden and lightly crisp around the edges. Set aside.

4. 4

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until they begin to pop and smell nutty. Remove from the heat.

5. 5

   In a small bowl, mix the Greek yogurt, prepared horseradish, lemon zest, 1 tablespoon lemon juice, half of the chopped dill, and a pinch of salt. Stir until smooth and creamy.

6. 6

   In another bowl, make the vinaigrette by whisking together the apple cider vinegar, honey, Dijon mustard, the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and the remaining black pepper.

7. 7

   Transfer the cooked wild rice to a large bowl and toss it with half of the vinaigrette so it absorbs the dressing while still warm. Add the roasted beets, golden leek, and the remaining dill, then toss gently.

8. 8

   Serve the salad warm on a platter or individual plates. Spoon the horseradish yogurt cream over the top, finish with the toasted pumpkin seeds, and add a few extra drops of olive oil if desired before serving.