Salad:
1 cup dry wild rice
Veggie Box beets roasted,
cooled, and cut into bite
sized pieces
1 tbsp olive oil
1 Veggie Box carrot grated
1 cup swiss chard, chopped
1/4 cup chopped
walnuts toasted
1/2 cup chopped fresh
parsley

Dressing:
2 tbsp extra virgin
olive oil
2 tbsp. apple cider
vinegar
2 tbsp. maple syrup
1 Veggie Box garlic
clove minced
2 tsp fresh thyme
salt and pepper to
taste

1 cup dry wild rice 1 tbsp olive oil 1 Veggie Box carrot grated 1 cup swiss chard, chopped 1/4 cup chopped 1/2 cup chopped fresh 2 tbsp extra virgin 2 tbsp apple cider 2 tbsp maple syrup 1 Veggie Box garlic 2 tsp fresh thyme

Cook 1 cup of dry wild rice. Preheat oven to 425
degrees.Trim and peel beets. Cut beets into into
quarters, and lightly oil them with olive oil.Wrap
beets loosely in foil, & put the foil package on a
baking sheet. Roast 40-50 minutes, or until beets
are fork tender. Remove from foil and allow to
cool.Toast walnuts in a non stick pan over low heat
while the beets and rice are cooking. Toss them
every few minutes and remove from heat after
about 15 minutes. Allow beets and rice to cool. In a
large bowl, toss all ingredients together with
dressing. Serve immediately, or chill in fridge for
later.