Roasted Beets with Creamy Romesco & Wild Rice + Vegetarian Heartland Cookbook
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 teaspoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 cup mixed wild rice (rinsed)
- 3 cups water
- 1/2 teaspoon kosher salt
- 5 medium beets (any color, scrubbed, trimmed, and cut into eighths)
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 stalks green garlic (thinly sliced (white and light green parts only))
- 1/2 lemon (juiced)
- 1 15- oz can cannellini beans (drained)
- 12 oz roasted red peppers from a water-packed jar (drained (I used from an oil-packed jar because that's what I could find!))
- 2 large garlic cloves (peeled)
- 1/2 cup slivered raw almonds
- 1/3 cup tomato paste
- 1/4 cup flat-leaf parsley leaves (chopped)
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- Salt & pepper (to taste)
Instructions
- 1
Warm the olive oil in a medium saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 30 seconds.
- 2
Add the rice and sauté for 30 seconds, then add the water and salt. Turn heat to high and bring to a boil. Cover and reduce heat to low. Cook until rice is chewy with some of the grains bursting open, about 40-50 minutes (depending on the rice - check your variety for instructions). Drain any water that wasn't absorbed and fluff with a fork.
- 3
Preheat the oven to 375°F and line one large baking sheet and one small baking sheet with parchment paper.
- 4
Toss the beets with 1½ tablespoon olive oil, 3/4 teaspoon salt, smoked paprika, chili powder, and pepper. Spread into an even layer on the large baking sheet.
- 5
Toss the sliced green garlic with 1/2 tablespoon olive oil and 1/4 teaspoon salt and spread into an even layer on the small baking sheet.
- 6
Roast, stirring halfway through, until the vegetables soften and begin to brown, about 20 minutes for the garlic and about 30 minutes for the beets. Remove from the oven and toss with lemon juice.
- 7
Meanwhile prepare the romesco. In a high-speed blender or food processor, blend together the beans, roasted red peppers, garlic, almonds, tomato paste, parsley, vinegar, paprika, and pepper flakes.
- 8
With the motor running, slowly pour in the olive oil and blend until a smooth sauce forms, about 30 seconds. Season with salt and pepper.
- 9
Store in an airtight container in the refrigerator for up to 5 days.
- 10
To serve, scoop the wild rice into bowls or on plates, top with romesco sauce and roasted beets and green garlic. Garnish with parsley, if desired.