Sweet Potato and Beet Wild Rice Salad with Tarragon Vinaigrette
Sweet Potato and Beet Wild Rice Salad with Tarragon Vinaigrette is a hearty, colorful, and nutrient-packed salad featuring roasted sweet potatoes and beets tossed with wild rice, lentils, and quinoa, finished with a bright tarragon vinaigrette. Toasted pecans and dried cranberries add crunch and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: Roasting / Simmering
- 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)
Instructions
- 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.
- In a medium saucepan, combine rinsed Prairie Blend, vegetable stock, and water. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes until grains and lentils are tender. Drain any excess liquid and let cool slightly.
- In a small bowl, whisk together shallot, minced tarragon, sherry vinegar, remaining 2 tablespoons olive oil, salt, and pepper. Adjust seasoning to taste.
- 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.
Notes
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.
Keep vinaigrette separate if storing salad to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
