Gorgeous sweet potato and beet wild rice salad recipe! This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans.

Sweet Potato and Beet Wild Rice Salad - Floating Leaf Fine Foods

We are thrilled to have Trish from Rhubarbarians with us this week.  Her wild rice salad is going to be a huge hit over the holidays and every other day!

Hi, Rhubarbarians!

The holidays are here! I’ve been getting quite a few requests for healthy, vegetarian options for this time of year. Recipes that feel cozy and festive, but are still nutritious and exciting for the whole fam. Not just vegetarians.

This wild rice salad is PERFECT. It checks off all of those boxes. Gorgeous enough your holiday table ✅. Exciting for everyone, even meat eaters ✅. A healthy, yet filling option around the holidays ✅.

Floating Leaf Fine Foods Prairie Blend

Floating Leaf Prairie Blend: Sprouted crimson lentils, wild rice, and quinoa

I’m so thrilled to be partnering with Floating Leaf Fine Foods on this post! I used the Prairie Blend for this root veggie salad, which has a mix of sprouted lentils, wild rice, and quinoa. I loved this blend for this salad, because it really brings wild rice up a notch. The quinoa and the lentils soak up the tarragon vinaigrette, while the wild rice keeps it nutty and al dente. PERFECT!

If you’d like, you can just toss in some Floating Leaf wild rice and go that route, but I highly recommend the blend!

I respect Floating Leaf’s approach to considering dietary restrictions of their consumers. They are conscious of consumers with celiac disease, diabetes, heart disease and those who simply desire optimum health.

You can purchase Floating Leaf products here through their website!!Roasted sweet potatoes and beets - Floating Leaf Fine Foods

How to make an easy tarragon vinaigrette:

The tarragon vinaigrette for this wild rice salad is super simple! It’s only a few ingredients, but is loaded with flavor.

I like to put everything in a jar with a tight fitting and lid and shake until emulsified. But, you can also whisk everything together until it emulsifies. Whichever is easiest for you.

In a small jar, combine the shallot, tarragon, sherry vinegar, and oil. Seal with a lid and shake until everything marries together.

This is a dressing that I use for so many recipes! It’s wonderful with grains because the grains soak up the flavor, but it’s also great over a simple, green salad.

How to make a root vegetable wild rice salad:

This impressive root vegetable wild rice salad is really simple, but does take a bit of time to come together. First, you’ll want to get your sweet potatoes and beets roasting. Toss them in some olive oil, season with S&P, spread on a baking sheet and pop in the oven.

While that’s going, get your wild rice blend cooking. I recommend rinsing the rice until water runs clear to get the excess starch off. Then cook as instructed with some vegetable stock and water.

Make your vinaigrette, and toast the pecans (optional, but so worth it).

When everything is cooked, toss it all together with the exception of the beets. If you toss those too much, your whole salad will turn pink!

Sprouted Crimson Lentils, Wild Rice & Quinoa from Floating Leaf Fine Foods

Can I prep this sweet potato and beet salad ahead of time?

Well… yes and no.

This wild rice salad is meant to be served warm as a side dish at a holiday table or a main dish wild rice veggie bowl. But, it is great eaten cold as leftovers the next day!

This really wouldn’t be something impressive to serve reheated, especially once the color of the beets turn everything pink.

So, it can’t be prepped ahead of time as a holiday side dish, but CAN be made ahead of time if you are planning to eat it cold and pink the next the day. Delicious, but not for guests. LOL!

How to serve a sweet potato wild rice salad

This recipe makes a LOT of salad. Enough to serve about 8 at your holiday table. So, it would be wonderful served as a side dish along with your holiday meal. Add some gorgeous, green tarragon leaves sprinkled on top to make it that much more beautiful. It’s dairy free, vegan, vegetarian, and gluten free, so everyone at your table will love it! Even the meat eaters!

If you’re making this a wild rice veggie bowl, you don’t really need to serve it with anything! It’s got everything you need for a full meal. Enjoy it for dinner and then again for lunch the next day. SUCH GOOD STUFF!

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Sweet Potato and Beet Wild Rice Salad

This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans.
Course Salad
Cuisine American
Keyword Wild Rice Salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Rhubarbarians

Ingredients

  • 3 medium red beets, peeled and finely diced
  • 2 medium sweet potatoes, peeled and finely diced
  • 6 tbsp olive oil, divided
  • Salt and pepper
  • 2 cups rinsed Floating Leaf Prairie Blend. Sprouted crimson lentils, wild rice, and quinoa
  • 2 1/2 cups vegetable stock
  • 2 1/2 cups water
  • 1 1/2 tbsp finely minced shallot
  • 3 tbsp finely minced fresh tarragon
  • 3 tbsp sherry vinegar
  • 2 cups pecans (toasted, optional)
  • 1 cup dried cranberries

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up).

  2. In a mixing bowl, toss the beets and sweet potatoes with 2 Tbsp of the olive oil and season with salt and pepper. Spread on the baking sheet and roast for 20 minutes. Stir the root vegetables and roast for an additional 20 minutes or until fork tender.

  3. Meanwhile, combine the Prairie Blend with the water and stock in a medium saucepan over high heat. Boil uncovered for 5 minutes. Reduce heat to medium, cover, and simmer for 20 minutes, or until blend is cooked to your liking. You may need to strain the excess water out. Fluff with a fork and let sit for 5 minutes.

  4. Meanwhile, add the shallot, tarragon, vinegar, and remaining 4 Tbsp oil to a small container with tight fitting lid. Shake to emulsify and set aside. 
  5. In a very large serving bowl, toss together the Prairie Blend, the pecans, the cranberries, and the dressing. Season with salt and pepper to taste. Add the roasted root veggies and gently toss just a few times. If you toss it too much at this point, the beets will turn your salad pink.

  6. This salad is best served warm, but could be served cold as well. 

P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!

This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans. #eatwildrice #plantbasedprotein #plantbased #wildricesalads #wildrice #vegan #gluten-free

Protein rich lentils, roasted sweet potatoes and Brussels sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing.

Holiday Macro Bowl with Miso Tahini 'Gravy' | Floating Leaf Fine Foods

We’re delighted today to have Lauren from Flora and Vino join us with her perfect holiday recipe.

I’m getting pretty excited about Christmas, guys. I love the anticipation leading up to holidays almost as much (or more??) as the holiday itself.

Kind of like this big macro bowl that I dreamed  up around Thanksgiving. While most tables are centered around meatier mains during the holiday season, I’m over here dying to show you how darn festive plants can be. Here’s how I mix all of my favorites to create a yummy plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.

I’m calling it a Holiday Macro Bowl with Miso Tahini Gravy and I think you’re going to love it.

Floating Leaf Prairie Blend

Riddle me this.

Why don’t people generally serve holiday food bowl-style? Because I’ll be honest, most of my meals turn into “bowled” feasts even if I didn’t intend them too, all of the segregated veggies breaking out of their boundaries and becoming a hot colorful mess.This Holiday Macro Bowl with Miso Tahini Gravy is going to break those barriers from the beginning.

All you need is an empty bowl, 30 minutes, and the childlike glee to start a new tradition.

Roasted Brussels Sprouts and sweet potatoes | Floating Leaf Fine Foods

The beauty of this bowl is that it’s totally adaptable. Feel free to customize it to make your own variations with your favorite grains, roasted veggies, and toppings.

You can also use this recipe as a template for all of your holiday sides and leftovers– simply bowl them on a bed of grains with a splash of miso tahini gravy and scallions it might just taste better than the original did.

Just sayin’.Miso Tahini 'Gravy' Floating Leaf Fine Foods
I used Floating Leaf Fine Foods’ Sprouted Crimson Lentils Wild Rice & Quinoa as the hearty nutritious base to this bowl. This gorgeous rice blend is a unique mix and brown rice, sprouted lentils, sorghum, wild rice, and quinoa. I love this fusion because it’s great source of protein and fiber as well as vitamins and minerals. Try cooking it in vegetable broth for even more flavor!

Holiday Macro Bowl from Floating Leaf Fine Foods

This Holiday Macro Bowl with Miso Tahini “Gravy” isn’t just for the holidays! It’s perfect for your basic meal prep or weeknight dinner, and leftovers are great for an elevated work lunch.

Or, dress it up pretty for the holidays as part of your holiday spread.

If you do prepare the bowls in advance, store all of the ingredients separately and assemble just before serving to keep your bowls fresh.

If you want more power-packed macro bowl combinations, check out my Easy Mexican Macro Bowl, Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch, and Green Macro Bowl with Turmeric Tahini.

XO Lauren

To see more of Lauren’s healthy recipes, visit her Instagram and Facebook pages..

 Floating Leaf Prairie Blend products.

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Holiday Macro Bowl with Miso Tahini 'Gravy'

Protein rich lentils, roasted sweet potatoes and Brussels sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing.

Course Main Course, Salad
Cuisine American
Keyword Macro Bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Kirchmaier | Flora and Vino

Ingredients

  • 1 cup 1 cup uncooked Floating Leaf Sprouted Crimson Lentils
  • 3 1/4 cups vegetable broth
  • 15 ounce can, lentils, drained and rinsed
  • 2 medium/large sweet potatoes, cubed
  • 3 cups Brussels sprouts, trimmed and halved
  • avocado oil spray
  • Himalayan sea salt, to taste
  • Black pepper, to taste
  • 1/2 cup crushed walnuts, toasted
  • 1/2 cup dried cranberries

MISO TAHINI GRAVY

  • 1 tbsp miso paste
  • 3 tbsp tahini
  • 2-4 tbsp lemon juice
  • 1/4 cup warm filtered water
  • 1 tsp maple syrup (optional)
  • 1 green onion, diced

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheets with parchment paper.

  2. On the first baking sheet, lay out the cubed sweet potatoes and Brussels sprouts. Spray/drizzle with a bit of avocado oil (or omit if oil free) and sprinkle with Himalayan sea salt. Bake for 20-25 minutes, until the sweet potatoes are tender and brussels sprouts are well browned. Remove from the oven and set aside.

  3. While the veggies are roasting, prepare your Sprouted Crimson Lentils, Wild Rice, & Quinoa in vegetable broth according to package instructions. Set aside until ready for use.

  4. Toast the walnuts on the stove top over low heat for ~10 minutes or bake at 350 F for 8-10 minutes.

  5. Prepare the Miso Tahini Dressing by adding tahini, miso paste, lemon juice, filtered water, and optional maple syrup to a high speed blender and pulsing until smooth and creamy. Add more water for a thinner consistency and more tahini for a thicker consistency. Store in the refrigerator until ready to use.

  6. To assemble to bowls, add a heaping cup of sprouted lentils, wild rice, & quinoa to a bowl and top with roasted sweet potato, Brussels sprouts, lentils, toasted walnuts, and cranberry sauce/cranberries. Serve drizzle with Miso Tahini Dressing and garnish with green onion.

  7. Store leftovers separately in the fridge separately for 3-5 days and reassemble before serving.

Protein rich lentils, roasted sweet potatoes and brussel sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing. #eatwildrice #floatingleaffinefoods #macrobowls #vegetarian

This Fall Harvest Wild Rice Medley is packed with warming sweet and savory flavors that pair perfectly with anything you might be planning to put on your table this holiday season. Imagine roasted beets, apples, squash, crunchy pepitas, kale, juicy pomegranate arils, and nutty wild rice tossed in a tangy maple and apple cider vinaigrette.

Wild Rice Medley with Floating Leaf Fine Foods

We are so happy to partner with Dana from Killing_Thyme to bring you this beautiful recipe filled with healthy goodness!

(As a bonus, this also makes for a delicious next-day lunch.)

Fall Harvest Wild Rice Medley in a serving bowl

I think the best part about whipping up seasonal recipes is the thirst we have for doing so as a new season approaches. When the smell of summer starts to fill the air, we crave cool cucumbers, crisp string beans, and grilled everything; when the cooler weather starts to creep in, our hunger for squash, apples, and cauliflower is real. In winter? Give us all of the citrus, soups, and stews please! And well, unfortunately Spring doesn’t seem to exist anymore—global warming ate that one up.

When it came to planning for seasonal content here at Killing Thyme, I wanted to do a better job at bringing side dishes to the proverbial table. I tend to stray toward mains, and with the holidays coming up, having a solid selection of sides is critical.

Floating Leaf Fine Foods with whole food ingredients.

Fall Harvest Wild Rice Medley

Sprouted Crimson Lentils, Wild Rice, and Quinoa.

To make this recipe as nutritious as it is delicious, I opted for Floating Leaf Fine Foods‘ Sprouted Crimson Lentils, Wild Rice, and Quinoa blend. In this particular blend, you’ll find lentils, wild rice, brown rice, quinoa, and white sorghum. Simmered in vegetable broth, this blend fluffs up with so much flavor, which just adds to the blends natural nuttiness.

Floating Leaf Fine Foods‘ products aren’t just versatile, they’re also ideal for those with specific dietary requirements like diabetes, celiac, or anyone looking for heart-healthy options. Their variety of grain and legume blends bring high quality plant-based proteins to your meals. For well-being, we should all be considering blends like this more often—and plain ol’ white rice a little less 🙂

Fall Harvest Wild Rice Medley

To see more of Dana’s heart healthy recipes, visit her Instagram or Facebook feeds.

To share your rice recipes with us, tag us on Instagram with #floatingleaffoods and @floatingleaffoods!  We love to see your creations and share with our readers!

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Wild Rice Medley

This Fall Harvest Wild Rice Medley is packed with warming sweet and savory flavors that pair perfectly with anything you might be planning to put on your table this holiday season. Imagine roasted beets, apples, squash, crunchy pepitas, kale, juicy pomegranate arils, and nutty wild rice tossed in a tangy maple and apple cider vinaigrette.
Course Salad
Cuisine American
Keyword Wild Rice Medley
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Dana Sandonato

Ingredients

  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend
  • 3 1/4 cups vegetable broth
  • 1 cup cubed squash, roasted
  • 1 cup cubed apples, roasted
  • 1 cup cubed beets, roasted
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp ground sage
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/3 cup toasted pepitas
  • 2 cups roughly chopped kale; washed, ribs removed

Maple and Apple Cider Vinaigrette

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • Juice of half a lemon
  • 1 tsp Dijon Mustard
  • 1/8 tsp Kosher salt
  • 1/8 tsp cracked black pepper

Garnish

  • Fresh pomegranate arils

Instructions

  1. Wild Rice Medley.
  2. Pre-heat the oven to 420°F.

    Transfer the squash, apples, and beets to a large bowl. Drizzle with 1 tsp of olive oil and add all of the spices listed from the salt through to the nutmeg. Stir until everything is evenly coated. Then, spread the squash, apples, and beets out onto a baking sheet and bake in the oven for about 20 minutes, o until the squash and beets are tender.  

  3. While the veggies roast, combine 1 cup of the wild rice blend with 3 1/4 cups of vegetable broth in a large pot. Bring it to a boil and let it boil, uncovered, for 5 minutes. Once 5 minutes has passed, reduce the heat to medium-low, cover, and cook for about 20 minutes. When done, remove the pot from the heat and let the rice stand for 5 minutes; then fluff with a fork.

Maple and Apple Cider Vinaigrette.

  1. Add all of the ingredients to a small jar or bowl and shake/whisk the mixture until it's well-blended; set aside.

Assembly

  1. In a large bowl, combine the rice blend with the roasted squash, apples, and beets. Add the toasted pepitas and kale, and drizzle the dressing over the salad. Toss to coat. Garnish the salad with pomegranate arils and serve warm

Recipe Notes

To toast the pepitas, place them in a dry sauce pan and heat them slowly over low heat with a lid partially covering the pan. Toss and stir the pepitas every 30-ish seconds to prevent them from burning. Once they start to brown and give off a toasty aroma, remove them from the heat.

A colorful rice side dish pairs beautifully with any entree. So much healthy goodness.  #eatwildrice #floatingleaffinefoods #plantbasedprotein

Our Turkey Wild Rice Soup is an excellent source of protein and we’ve skipped the flour and dairy without sacrificing the flavor. Using extra veggies, spices and fresh herbs makes all the difference!

Turkey Wild Rice Soup | Floating Leaf Fine Foods

A Delicious Turkey Soup Recipe

This scrumptious soup makes it easy to say good-bye to summer and hello to cozy, cool weather dinners!

Making homemade soup was never easier with our Organic Wild Rice Ready in Minutes. Add it just 10 minutes before the end of your cooking time and you have perfectly cooked rice for your new family favorite!

Ingredients for turkey wild rice soup.

With Canadian and American Thanksgiving approaching, this will be the perfect answer to your leftover turkey. Of course, chicken can be used as well and why not make life easy and pick up a rotisserie chicken on your way home so that your dinner is ready in record time!

Turkey Wild Rice Soup made in 40 minutes!

Nutritious Rice Blends Make Healthy Meals Easy

Floating Leaf Fine Foods offers many delicious choices as compared to regular white rice. Not only is it healthier but many of our products are organic and gluten free.

Take a peek at just a few of our popular picks!

Prairie Blends

Gourmet Blends

Thank you to Robyn from Simply Fresh Dinners for creating this deliciously healthy, comfort food. You can find more of her fabulous recipes on her Instagram and Facebook feeds.

Turkey Wild Rice Soup with Organic Quick Cooking Rice

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Course Main Course
Cuisine American
Keyword turkey soup, wild rice soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 260 kcal

Ingredients

  • 8 cups chicken broth low sodium
  • 1 tablespoon italian seasoning dried
  • 1 clove garlic minced
  • 3 ribs celery chopped
  • 2 carrots peeled and sliced
  • 1 package Floating Leaf Organic Wild Rice Quick Cook
  • 1 cup broccoli chopped
  • 1 cup mushrooms sliced
  • 1/4 cup parsley chopped
  • 3 green onions chopped
  • fresh thyme optional, to garnish
  • pinch red pepper flakes optional

Instructions

  1. Pour chicken broth into pot and add Italian seasoning, garlic, celery, and carrots. Season with salt and pepper and cook for 15 minutes.

  2. Stir in the rice, turkey, green onions, parsley, basil, broccoli, mushrooms and crushed red pepper flakes. Cook on medium heat until veggies are tender and rice is cooked; about 10 - 12 minutes.

  3. Serve immediately.  

Robyn and her foodie friends will be creating many more healthy rice dishes for us in the coming months so stay tuned for some serious taste bud teasing and inspiration for your kitchen!

Stay connected! Follow Floating Leaf Fine Foods on Facebook or Instagram for daily healthy recipe inspiration!

 

A healthy way to use your leftover turkey with organic wild rice #plantbasedprotein, #turkeysoup #wildrice #organicwildrice

Ingredients

  • 1 cup  6 Grain Prairie Blend with Sprouted French Lentils
  • 1/2 pint cherry tomatoes  (Heirloom)
  • 1/4 cup chopped cilantro
  • two green onion shoots chopped finely
  • >one fresh lime juiced (add more to taste)
  • 1/4 cup of extra virgin olive oil/Camelina oil
  • table spoon honey
  • tsp Sriracha or hot sauce

Directions

  1. Cook one cup of 6 Grain Prairie Blend with Sprouted French Lentils.  Follow directions on package.  Cook and Cool in a thin layer in fridge.
  2. Mix the lime juice, oil, sriracha and honey.
  3. Then put all ingredients in a large bowl and pour dressing over.   Toss.
  4. Salt & pepper time to taste.

This salad will last 3-4 days. May be served hot or cold.  Serves 4-6.

Ingredients

  • 2 cups cooked 6 Grain Prairie Blend with Sprouted French Lentils
  • 1.5 lbs ripe plum tomatoes
  • 2 cloves garlic, peeled
  • 1 shallot, peeled
  • 1 large red bell pepper
  • 1 hot chili pepper (if desired), halved and seeded
  • 2 tsp mustard seed, toasted and ground
  • 2 tsp celery seed, toasted and ground
  • 2 cups vegetable stock
  • 1-2 tbsp camelina oil
  • Salt & cracked pepper to taste

Directions

  1. Pre-heat the oven to 400 F and turn on your grill.  Slice the tomatoes in half and place the flat side down in a deep baking sheet (be sure the pan is deep enough to catch the juices that will release from the tomatoes).  Drizzle the tomatoes with 1 tbsp camelina oil and place in the oven for approximately 30 minutes to roast and blister.  Halfway through, slice your shallots in half and add to the roasting pan along with the garlic to roast in with the tomatoes.
  2. Lightly oil the bell pepper and place directly on the grill, turning a few times, until it softens and the skins are blistered and charred in spots, approximately 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds.
  3. Toast the celery seed and mustard seed on the stove top at medium heat (approximately 3 minutes or until you begin to smell them toasting).  Using a coffee grinder, grind the ingredients down to a powder.
  4. Toss the roasted tomatoes (with the pan juices), garlic, shallot, pepper, and herbs together with 2 cups of vegetable stock.  Stir together and transfer to a blender or food processor.  Process to a smooth consistency or desired consistency.  Add 6 grain prairie blend.
  5. Season with salt and pepper and place in the refrigerator to chill.

NOTE:  This recipe is fantastic served as a chilled soup, as a hot soup or sauce for chicken, fish or pasta.

Serves 6.