Step-by-step instructions
0/4 done- 1
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.
- 2
In a blender or food processor, blend dressing ingredients together until smooth.Β In a blender or food processor, blend dressing ingredients together until smooth.
- 3
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.)
- 4
To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.
Roasted Veggie Grain Bowl with Balsamic Dressing
by Lindsay Ostrom
The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
Step-by-step instructions
0/4 done- 1
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.
- 2
In a blender or food processor, blend dressing ingredients together until smooth.Β In a blender or food processor, blend dressing ingredients together until smooth.
- 3
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.)
- 4
To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.
Ingredients (13)
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
Ingredients(13)
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
Originally from pinchofyum.com
Saved by the Recipio community