Wild Rice, Peanut and Beetroot Salad Recipe

Preheat the oven to 200°C (Gas Mark 6). Cook the wild rice according to the packet instructions – it may take up to 40 minutes – then drain and rinse it under the cold tap. Make sure you have drained as much water from the rice as possible, then tip it into a large mixing bowl and set aside.

Cut the beetroot into small, evenly sized cubes, place on a baking tray and drizzle with a little oil. Season with salt and pepper, toss the beetroot gently to coat in the oil and then put it in the hot oven to roast until soft – this will take 15-20 minutes, and you may need to turn the beetroot once or twice. Put the peanuts on a baking tray and put into the oven to roast alongside the beetroot, checking them after 5 minutes; they should be done after 10 minutes, so keep an eye on them to avoid burning. When the nuts have roasted (they will smell peanut-butterish!), remove them from the oven and tip on to a plate to cool.
While the beetroot and peanuts are cooking, make the dressing by whisking together all the dressing ingredients; check the seasoning and add more salt or pepper if you think it needs it.

When the beetroot has cooked, stir it (and any juices from the baking tray) into the drained rice, together with the prepared spring onions. Pour over the dressing and fold through to combine. When you are ready to eat, chop the mint and parsley leaves, add them to the bowl and toss everything together. Tip the salad carefully on to a serving dish, scatter over the peanuts and serve.