Sweet potato and beet wild rice salad with tarragon vinaigrette

Step 1

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

Step 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.

Step 3

Meanwhile, combine the Prairie Blend with the water and stock in a medium sauce pan 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.

Step 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.

Step 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.

Step 6

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