Roasted Beet and Sweet Potato Salad with Wild Rice
Rated 5.0 stars by 1 users
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
350
This Roasted Beet and Sweet Potato Salad with Wild Rice is a fun and flavorful vegetarian dish that comes together quickly. The roasted vegetables add a delicious sweetness, while the wild rice and kale bring a hearty texture. The dried cherries give a touch of sweetness, and the goat cheese adds a creamy tang. Topped with crunchy pistachios, this salad is both satisfying and nutritious.
Ingredients
-
2 beets, diced
-
1 sweet potato, diced
-
2 tbsp olive oil
-
1 cup wild rice
-
1/4 cup dried cherries
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2 cups shredded kale
-
1/4 cup crumbled goat cheese
-
1/4 cup chopped pistachios
Directions
- Preheat oven to 400°F.
- Toss beets and sweet potatoes in olive oil, then spread on a baking sheet. Roast for 25-30 minutes until tender.
- Cook wild rice according to package instructions.
- In a large bowl, combine roasted beets, sweet potatoes, wild rice, dried cherries, kale, goat cheese, and pistachios. Toss well to combine.
- Serve warm or at room temperature.
