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

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.