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Sweet Potato + Wild Rice Beet Salad

4.0 out of 5 stars | 2 ratings
Sweet Potato and Wild Rice Beet Salad

Sweet potato, beets, and wild rice on bed of arugula.

This recipe from Love Beets is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Sweet Potato + Wild Rice Beet Salad
CaloriesCalories
313 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
0g Per Serving

Ingredients

Servings  1   Serving Size   2 cups

  • 1/2 cup cooked beets (quartered)
  • 1/2 cup wild rice (cooked)
  • 1 medium sweet potato (cubed, roasted)
  • 1 tablespoon avocado oil
  • 2 cups arugula
  • 2 teaspoons low-fat, or, nonfat goat cheese
  • 1 tablespoon raw pumpkin seeds
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 small shallot (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Cook wild rice according to package directions. Preheat the oven to 400°F. Add cubed sweet potato to a baking sheet tossed with avocado oil and bake for 25-30 minutes, tossing hallway through.
  2. Whisk together the olive oil, apple cider vinegar, shallot, salt and pepper. Set aside.
  3. Assemble arugula topped with wild rice, roasted sweet potato, beets, goat cheese and pumpkin seeds. Add dressing, top and enjoy!
 

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