SALAD:

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¼ cup (60 mL) pecan pieces or halves, toasted

1½ lb (680 g) beets, about 3 medium

½ cup (125 mL) wild rice

1 to 2 chard or kale leaves, tough rib removed and remainder chopped

2 green onions, sliced

1 cup (250 mL) cooked chickpeas, or half a 19 oz (540 mL) can, rinsed and drained

5 oz (150 g) soft goat cheese

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DRESSING:

⅓ cup (80 mL) olive oil

2 Tbsp (30 mL) red wine vinegar

1 Tbsp (15 mL) balsamic vinegar

2 Tbsp (30 mL.) maple syrup

1 garlic clove, crushed

Salt and pepper to taste

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SALAD:

1. Preheat the oven to 425° F.

2. Scrub the beets and wrap them individually in tin foil.

3. Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1½ hours.Remove from the oven and let cool.

4. When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

5. Bring the rice to a boil in a medium saucepan with 2 cups of water.

6. Turn down to a simmer, cover, and cook for 35 minutes.

7. Turn the heat off and let the rice rest covered on the stove for another 10 minutes. At this point, some but not all, of the grains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.

8. Drain and let cool.

   DRESSING:

9. Combine the dressing ingredients in a small jar and taste for seasoning--it will be a little sweeter than most vinaigrettes.

10. In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing (dis-card garlic cloves).

11. Transfer to a shallow dish or platter and chill until ready to serve.

12. Scatter with pecans and bits of goat cheese right before serving.