🌎 The World Cookbook

2 medium beets, roasted or boiled, peeled, and diced or sliced in small wedges.
4 cups cooked wild rice
2 handfuls of baby arugula
1/3 cup thinly sliced red onion
2-3 Tbsp pepitas
1/3 cup feta cheese crumbles
Spiced candied pecans (this will make more than you need for this salad):
1/4 cup brown sugar
1/2 tsp chipotle powder
pinch salt
1 Tbsp water
1 cup pecan halves
Dressing:
1/4 cup olive oil
2 Tbsp balsamic vinegar (or more to taste)
1 tsp Dijon mustard
1 tsp honey
pinch salt

To make the salad: Put the wild rice in a serving bowl and toss with the dressing. Add more salt to taste. Note: you can reserve some of the dressing to add later if you like, especially if you aren't planning on serving the salad right away, since the rice will absorb some of the dressing over time. Toss the dressed rice with the arugula. Arrange the beets and red onion slivers on top, followed by the pecans, pepitas, and crumbled feta. To make the candied pecans: Line a baking sheet with a piece of parchment, or a silpat mat. Set aside. Put the sugar, chipotle, salt, and water in a small skillet and heat over medium to medium high heat, stirring constantly, until the mixture liquifies and becomes bubbly. Stir in the pecans, so they get coated in the caramel syrup, and, stirring constantly, continue to cook them for about 3 minutes. Be careful not to over cook them, or cook them over too high a heat, because they can burn. Pour them onto the parchment paper and separate them as best you can with your spoon. Let them cool before using. Set aside 1/2 cup for this salad, and save the rest for snacking, or more salads. To make the dressing: Put all the ingredients in a jar with a cap and shake until thick and emultified. Taste to adjust any of the ingredients.