Harissa Beets, Wild Rice, and Leek Salad
1/2 lb. golden beets, peeled
1/2 lb. red beets, peeled
1 cup leeks, cleaned and sliced
2 Tbsp. and 1/4 cup Seasons Harissa Extra Virgin Olive Oil
1 1/2 teaspoons Seasons Roasted Garlic Salt
2 Tbsp. Season Apricot Balsamic Vinegar
2 cups kale or beet greens, trimmed and chopped
1/2 cup wild rice, cooked according to the instructions on the package
1 cup white or chardonnay grapes
Preheat oven to 400°F. Line a large baking sheet with three sheets of aluminum foil. Place golden beets, red beets, and leeks each on a separate sheet of foil and drizzle with two tablespoons of Seasons Harissa Extra Virgin Olive Oil. Season the veggies with one teaspoon of Seasons Roasted Garlic Salt, and toss each individually to coat. Place in the oven and roast for 15-20 minutes or until the beets are tender. Remove from the oven and set aside to cool.
Place 1/4 cup Seasons Harissa Extra Virgin Olive Oil, 1/2 teaspoon of the remaining Seasons Roasted Garlic Salt, and two tablespoons Season Apricot Balsamic Vinegar in a large bowl whisk to combine. Add chopped kale (or beet greens) to the bowl and, using your hands, massage the vinaigrette into the greens to tenderize, massaging for about 3 minutes. Add the cooked wild rice to the bowl, and toss to combine with the dressed greens.
Divide the salad base between plates and top with beets, leeks, and grapes.