Ingredients

The following ingredients have 8 Servings
  • 3 large golden or red beets, cubed
  • 3 medium sweet potatoes, cubed
  • olive oil and salt for roasting
  • 1 cup wild rice, uncooked
  • 1/2 cup dried cherries
  • 8-10 cups of shredded kale
  • 3/4 cup crumbled goat cheese
  • 3/4 cup pistachios
  • 1/4 cup balsamic vinegar
  • 1 cup olive oil
  • 2 tablespoons mayonnaise (optional but deliciously creamy)
  • 1 teaspoon salt
  • 2 teaspoons Dijon mustard

Instruction

  • Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.
  • In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 
  • Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)
  • To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It’s like a delicious spa for your winter body.