Gorgeous sweet potato and beet wild rice salad recipe! This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans.
Disclaimer: This post is sponsored by Floating Leaf. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
Hi, Rhubarbarians!
The holidays are here! I’ve been getting quite a few requests for healthy, vegetarian options for this time of year. Recipes that feel cozy and festive, but are still nutritious and exciting for the whole fam. Not just vegetarians.
This wild rice salad is PERFECT. It checks off all of those boxes. Gorgeous enough your holiday table ✅. Exciting for everyone, even meat eaters ✅. A healthy, yet filling option around the holidays ✅.
Floating Leaf Prairie Blend: Sprouted crimson lentils, wild rice, and quinoa
I’m so thrilled to be partnering with Floating Leaf Fine Foods on this post! I used the Prairie Blend for this root veggie salad, which has a mix of sprouted lentils, wild rice, and quinoa. I loved this blend for this salad, because it really brings wild rice up a notch. The quinoa and the lentils soak up the tarragon vinaigrette, while the wild rice keeps it nutty and al dente. PERFECT!
If you’d like, you can just toss in some Floating Leaf wild rice and go that route, but I highly recommend the blend!
I respect Floating Leaf’s approach to considering dietary restrictions of their consumers. They are conscious of consumers with celiac disease, diabetes, heart disease and those who simply desire optimum health.
You can purchase Floating Leaf products here through their website!
How to make an easy tarragon vinaigrette:
The tarragon vinaigrette for this wild rice salad is super simple! It’s only a few ingredients, but is loaded with flavor.
I like to put everything in a jar with a tight fitting and lid and shake until emulsified. But, you can also whisk everything together until it emulsifies. Whichever is easiest for you.
In a small jar, combine the shallot, tarragon, sherry vinegar, and oil. Seal with a lid and shake until everything marries together.
This is a dressing that I use for so many recipes! It’s wonderful with grains because the grains soak up the flavor, but it’s also great over a simple, green salad.
How to make a root vegetable wild rice salad:
This impressive root vegetable wild rice salad is really simple, but does take a bit of time to come together. First, you’ll want to get your sweet potatoes and beets roasting. Toss them in some olive oil, season with S&P, spread on a baking sheet and pop in the oven.
While that’s going, get your wild rice blend cooking. I recommend rinsing the rice until water runs clear to get the excess starch off. Then cook as instructed with some vegetable stock and water.
Make your vinaigrette, and toast the pecans (optional, but so worth it).
When everything is cooked, toss it all together with the exception of the beets. If you toss those too much, your whole salad will turn pink!
Can I prep this sweet potato and beet salad ahead of time?
Well… yes and no.
This wild rice salad is meant to be served warm as a side dish at a holiday table or a main dish wild rice veggie bowl. But, it is great eaten cold as leftovers the next day!
This really wouldn’t be something impressive to serve reheated, especially once the color of the beets turn everything pink.
So, it can’t be prepped ahead of time as a holiday side dish, but CAN be made ahead of time if you are planning to eat it cold and pink the next the day. Delicious, but not for guests. LOL!
How to serve a sweet potato wild rice salad
This recipe makes a LOT of salad. Enough to serve about 8 at your holiday table. So, it would be wonderful served as a side dish along with your holiday meal. Add some gorgeous, green tarragon leaves sprinkled on top to make it that much more beautiful. It’s dairy free, vegan, vegetarian, and gluten free, so everyone at your table will love it! Even the meat eaters!
If you’re making this a wild rice veggie bowl, you don’t really need to serve it with anything! It’s got everything you need for a full meal. Enjoy it for dinner and then again for lunch the next day. SUCH GOOD STUFF!
Gorgeous sweet potato and beet wild rice salad recipe! This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans.
- 3 medium red beets, peeled and finely diced
- 2 medium sweet potatoes, peeled and finely diced
- 6 Tbsp olive oil, divided
- Salt and pepper
- 2 cups rinsed Floating Leaf Prairie Blend. Sprouted crimson lentils, wild rice, and quinoa
- 2 1/2 cups vegetable stock
- 2 1/2 cups water
- 1 1/2 Tbsp finely minced shallot
- 3 Tbsp finely minced fresh tarragon
- 3 Tbsp sherry vinegar
- 2 cups pecans (toasted, optional)
- 1 cup dried cranberries
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up).
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In a mixing bowl, toss the beets and sweet potatoes with 2 Tbsp of the olive oil and season with salt and pepper. Spread on the baking sheet and roast for 20 minutes. Stir the root vegetables and roast for an additional 20 minutes or until fork tender.
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Meanwhile, combine the Prairie Blend with the water and stock in a medium sauce pan over high heat. Boil uncovered for 5 minutes. Reduce heat to medium, cover, and simmer for 20 minutes, or until blend is cooked to your liking. You may need to strain the excess water out. Fluff with a fork and let sit for 5 minutes.
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Meanwhile, add the shallot, tarragon, vinegar, and remaining 4 Tbsp oil to a small container with tight fitting lid. Shake to emulsify and set aside.
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In a very large serving bowl, toss together the Prairie Blend, the pecans, the cranberries, and the dressing. Season with salt and pepper to taste. Add the roasted root veggies and gently toss just a few times. If you toss it too much at this point, the beets will turn your salad pink.
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This salad is best served warm, but could be served cold as well.
A huge thank you to Floating Leaf for sponsoring this post! I hope you’ll give this root vegetable wild rice salad a try! Snap a pic and give me a shout on social media #Rhubarbarians!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
Oh man, that is a beautiful salad. Gorgeous on our holiday table, but we love it so much, we’ll enjoy this salad year long. The tarragon vinaigrette is wonderful. This salad is hearty and so satisfying.
Thank you for such an amazing recipe. Love everything about it.
So glad you love this salad, Kris! 🙂
That quinoa and wild rice mix definitely is gorgeous enough for the holiday dinner table! This is such a nice refreshing dish to go with the usual heavy holiday sides that are a staple. The beets and sweet potatoes are a wonderful combo as well!
Thanks, Carmy!
Very pretty winter salad! I really like the combination of these two root vegetables. Beets and sweet potatoes both have a pleasant sweet taste and the pecans gives the combination a nice crunch. We enjoy rice blends but I haven’t seen this particular brand. I’ll have to keep my eyes out for it.
Thanks, Marisa! Definitely look out for Floating Leaf!
What a colorful Winter salad! I love the grains served along side the roasted veg, and the pecans really put it over the top. A great side dish for a comfort food meal, and a great lunch at work the next day that looks like it would be incredibly filling but healthy.
Thank you, Tina!
Oh how I lovvve sweet potato and beets roasted together, especially when they’re served over these yummy grains! What a beautiful, simple recipe that can so easily be incorporated into meal prep, or even a busy weeknight meal. Thanks for the great recipe! 🙂
Sweets and beets are the best! Thanks, Traci!
First, I love all the colors and textures in this salad. Second, tarragon is such an underutilized herb and I love that it gets to shine in this recipe. Third, warm salads are AMAZING, and I wish they were more common. Fourth, this is my new favorite salad. I want to make this for every dinner party ever just to show off how beautiful it is.
Hahaha. Quite the list of amazing things about this salad. Thank you so much, Mackenzie!
Wow! What a salad. You know, my toddler would LOVE this! She’d love the colors and she loves beets and sweet potatoes too! What amazing salad that my whole family will love – and it’s SO gorgeous!
Thanks, Tracy! That’s so great that your kiddo loves beets. Mine hates them LOL!
I love the clean ingredient list to this salad. Homemade and wholesome is always best. What a great trio of grains to add to a salad. I like a varied nutritional profile and this definitely checks that box off for me.
Thanks, Debra! It definitely checks off all those boxes for a full meal.
I love anything with roasted vegetables in it, and this salad is no exception. Perfect for the holidays too, especially if you have non-meat eaters coming over for dinner. I can’t wait to make it!
Thanks, Daniela! Let me know if you try it out!
Tricia — this salad is a real stunner — the beautiful ruby beets and sweet potatoes certainly lend themselves to a festive atmosphere — and your tarragon dressing sounds bright and zingy. I make my vinaigrettes in jars and shake them up like you (great minds think alike). But I’m really digging the wild rice blend to make this side dish more of a main course for the vegetarians at our table. Beautiful photography, too.
Salad dressing just emulsifies so well shaken in jars! Thanks so much, Lisa! 🙂
What a hearty, nutritious and delicious salad. I would be happy to make a meal out of this. Perhaps top it with some grilled shrimp…and a glass of wine. What a great dinner that would be.
That sounds amazing, Gloria! I’ll cheers to that glass of wine. 🙂
Wild rice is always a favorite in my house 🙂 I absolutely love this salad for a holiday dinner or any random day of the week! I can see myself enjoying this for dinner and then being so excited for the leftovers for lunch the nest day!
Grain veggie bowls are a favorite in our house too! Super easy, healthy, and delicious. Thanks, Sues!
I’m in love with Floating Leaf’s wild rice blends! They go so well with fall and winter veggies. This looks like the perfect holiday side. And it’s great that leftovers are still delicious, even if not pretty 🙂
Hahaha it’s so crazy how pink this salad becomes after it sits a bit! Thanks, Dana!
This is such a great recipe! The beets and sweet potatoes are so nice and sweet and the rice blend it really nice.
Thanks, Kristen! I am loving this rice blend from Floating Leaf so much!