Roasted Beet and Radicchio Salad with Wild Rice and Tangerines

A hearty, gluten free salad with wild rice, roasted beets, radicchio, parsley, tangerines and almonds that’s substantial enough for a main meal!

For the Salad
1 lb golden beets (medium sized), peeled and trimmed
1 tablespoon extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 head radicchio, chopped
1 cup cooked wild rice
1/2 cup fresh parsley, chopped
1/3 cup sliced almonds
2 tangerines, peeled and segmented
Thinly shaved pecorino cheese

For the Dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh squeezed tangerine juice
2 tablespoons peeled and minced shallots
1/4 tsp. salt
1/4 tsp. black pepper

View the full recipe at Floating Kitchen →