Winter Wild Rice Salad

Posted On January 2, 2016 By Kathryn

As far as salads go, this one is a real show stopper!

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Serves 4

250g wild rice (I used a mix of red camargue & wild rice, bought from Waitrose)

2 large raw beetroot

2 medium eating apples, (I used Braeburn, but any will do)

200g cooked chestnuts

40g bunch of dill, plus extra to garnish

100g spinach, shredded

100g walnuts, roughly chopped

Juice of 1 lemon

4 tbsp of natural yogurt

2 tbsp of good quality mayonnaise

1 tbsp grated horseradish (fresh or from a jar)

1 tsp of Coleman's English Mustard

Juice of half a lemon

Salt and pepper to season


  1. Cook the rice according to the packet instructions. When ready, drain using a colander and rinse under cold water. Set aside (in the colander so that all of the water drains off.)
  2. While the rice is cooking prepare all of the other ingredients. Wash and peel the beetroot. Slice into thin matchsticks (julienne). You could use the grate attachment on a food processor for this either.
  3. Squeeze the lemon juice into a bowl. Half the apples, remove the core, and slice into half moon shapes. Add to the lemon juice and dress lightly - this will stop the apples from browning.
  4. Cut each chestnut into quarters, finely chop the dill and shred the spinach.
  5. Transfer the rice to a large bowl along with all of the other ingredients and mix well.
  6. Mix together all of the dressing ingredients, season to taste and dress the salad. Serve garnished with sprigs of dill and some extra walnuts if you have them.