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.
Servings 8 servings
Calories 360kcal
Ingredients
- 3 medium red beets, peeled and finely diced
- 2 medium sweet potatoes, peeled and finely diced
- 6 tablespoon 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 tablespoon finely minced shallot
- 3 tablespoon finely minced fresh tarragon
- 3 tablespoon sherry vinegar
- 2 cups pecans (toasted, optional)
- 1 cup dried cranberries
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up).
- In a mixing bowl, toss the beets and sweet potatoes with 2 tablespoon 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.
- 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.
- Meanwhile, add the shallot, tarragon, vinegar, and remaining 4 tablespoon oil to a small container with tight fitting lid. Shake to emulsify and set aside.
- 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.
- This salad is best served warm, but could be served cold as well.
Nutrition
Calories: 360kcal