Wild rice, red beetroot, black kale

A little kale on thanksgiving never hurt nobody, if anything it means you can have more turkey!

2 cups

cooked wild rice

1 cup

boiled, peeled red beets, diced

1 tbsp

grape seed oil

1 clove

finely chopped garlic

1 bunch

black kale

1/4 cup

cider vinegar

roughly chopped mint leaves

2 tbsp

diced shallot

Warm the grape seed oil over medium to high heat, add in the diced shallots, finely chopped garlic and diced red beets.
Slightly brown, add in the cooked wild rice, black kale and the cider vinegar.
Warm through and then season with salt, ground pepper and the roughly chopped mint leaves. Serve immediately.