Name: Sweet Potato and Beet Wild Rice Salad with Tarragon Vinaigrette
Prep time: 15 min
Cook time: PT-487739H35M31S
Total time: PT-487739H35M31S
Cuisine: American / Fall
Ingredients: 3 medium red beets, peeled and finely diced; 2 medium sweet potatoes, peeled and finely diced; 6 tablespoons olive oil, divided; Salt and pepper, to taste; 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 tablespoons finely minced shallot; 3 tablespoons finely minced fresh tarragon; 3 tablespoons sherry vinegar; 6 tablespoons olive oil (use part of roasted veg oil if desired); Salt and pepper, to taste; 2 cups toasted pecans (optional); 1 cup dried cranberries (optional)

Why You’ll Love This Recipe

This salad is a beautiful balance of textures and flavors. Sweet potatoes and beets bring earthy sweetness, while the wild rice blend adds a chewy, nutty texture. Tarragon vinaigrette provides a fresh, herby brightness, and pecans and cranberries give crunch and subtle tartness. It’s hearty enough to serve as a main but light enough to enjoy as a side. Perfect for meal prep, lunchboxes, or holiday tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted vegetables:

3 medium red beets, peeled and finely diced
2 medium sweet potatoes, peeled and finely diced
6 tablespoons olive oil, divided
Salt and pepper, to taste

For the rice and lentil blend:

2 cups rinsed Floating Leaf Prairie Blend (sprouted crimson lentils, wild rice, and quinoa)
2 ½ cups vegetable stock
2 ½ cups water

For the tarragon vinaigrette:

1 ½ tablespoons finely minced shallot
3 tablespoons finely minced fresh tarragon
3 tablespoons sherry vinegar
6 tablespoons olive oil (use part of roasted veg oil if desired)
Salt and pepper, to taste

Optional toppings:

2 cups toasted pecans
1 cup dried cranberries

Directions

Roast the vegetables: Preheat the oven to 400°F (200°C). Toss diced beets and sweet potatoes with 4 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized, stirring halfway through.
Cook the rice blend: In a medium saucepan, combine rinsed Prairie Blend, vegetable stock, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until grains and lentils are tender. Drain any excess liquid and let cool slightly.
Prepare the vinaigrette: In a small bowl, whisk together shallot, minced tarragon, sherry vinegar, remaining 2 tablespoons olive oil, salt, and pepper. Adjust seasoning to taste.
Assemble the salad: In a large bowl, combine roasted vegetables, cooked rice blend, pecans, and dried cranberries. Drizzle with tarragon vinaigrette and toss gently to combine.
Serve warm, at room temperature, or chilled.

Servings and Timing

Serves: 6–8
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

Swap cranberries for dried cherries or golden raisins for a different sweetness.
Add roasted butternut squash or carrots for extra color and flavor.
Sprinkle with crumbled goat cheese or feta for creaminess (omit for vegan).
Use toasted sunflower seeds or walnuts instead of pecans for variety.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat gently in the oven or microwave. Keep vinaigrette separate if storing to maintain freshness.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan if you omit cheese toppings.

Can I prepare it ahead of time?

Yes, the roasted vegetables and rice blend can be made a day in advance. Toss with vinaigrette and toppings just before serving.

Can I use regular wild rice instead of the Prairie Blend?

Yes, but cooking time may vary. Combine with cooked lentils or quinoa to mimic the texture and flavor.

Can I freeze this salad?

It’s best served fresh or refrigerated; freezing may alter the texture of roasted vegetables and rice.

Can I make the vinaigrette ahead?

Yes, it can be made up to 3 days in advance and stored in the fridge. Whisk again before serving.

Conclusion

Sweet Potato and Beet Wild Rice Salad with Tarragon Vinaigrette is a colorful, flavorful, and wholesome dish that highlights seasonal produce. With roasted root vegetables, a hearty wild rice blend, bright tarragon vinaigrette, and crunchy, sweet toppings, this salad is perfect for lunches, dinners, or festive gatherings. It’s nutritious, satisfying, and a feast for the eyes as well as the palate.