Fall Seasonal Beet, Sweet Potato & Wild Rice Salad

Try this recipe with your goodies from the next Farmer’s Market trip! Roasted root vegetables and nutty wild rice make a delicious and nutritious salad.

Sweet Potato and Beet Wild Rice Salad with Tarragon Vinaigrette

Yield: 8 servings

Ingredients

• 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 or other wild rice blend

• 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)

• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

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 -25 minutes.

3. Meanwhile, combine the wild rice with the water and stock in a medium saucepan over high heat. Bring to a boil and reduce heat to medium, cover, and simmer for 20 minutes, or until the rice blend is cooked to your liking. Fluff with a fork and let rest a few minutes before combining.

4. Meanwhile, add the shallot, tarragon, vinegar, and remaining 4 Tbsp oil to a small jar with tight-fitting lid (or run in a food processor). Shake to mix well, taste and adjust seasons then set aside.

5. In a large serving bowl, toss together the wild rice, the pecans, and the dressing. Season with salt and pepper to taste. Add the roasted root veggies and gently toss just a few times.

6. This salad may be served warm, but cold is just as yummy.

Adapted from rhubarbarians.com