Best with Organic Cooked Beets

Sweet Potato and Beet Wild Rice Salad

Servings: 1

What to do

  1. Cook wild rice according to package directions. Preheat the oven to 400 degrees F. Add cubed sweet potato to a baking sheet tossed with avocado oil and bake for 25-30 minutes, tossing halfway 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, toss, and enjoy!

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What you’ll Need

  • ½ cup Love Beets Organic Cooked Beets, quartered 
  • ½ cup cooked wild rice
  • 1 medium sweet potato, cubed and roasted
  • ½ tbsp. avocado oil
  • 2 cups arugula
  • 2 tsp. low-fat/non-fat goat cheese
  • 1 tbsp. raw pumpkin seeds
  • 1 tbsp. extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 small shallot, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper