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Sweet potato and beet wild rice salad

Sweet potato and beet wild rice salad with tarragon vinaigrette

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.

Course Salad
Cuisine American
Keyword wild rice salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 360 kcal


  • 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 ½ cups vegetable stock
  • 2 ½ cups water
  • 1 ½ Tbsp finely minced shallot
  • 3 Tbsp finely minced fresh tarragon
  • 3 Tbsp sherry vinegar
  • 2 cups pecans (toasted, optional)
  • 1 cup dried cranberries


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up).

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. This salad is best served warm, but could be served cold as well. 

Nutrition Facts
Sweet potato and beet wild rice salad with tarragon vinaigrette
Amount Per Serving
Calories 360
* Percent Daily Values are based on a 2000 calorie diet.