Sweet Potato + Wild Rice Beet Salad

Sweet Potato and Wild Rice Beet Salad
×

Sweet Potato + Wild Rice Beet Salad

Nutrition Facts

Sweet Potato + Wild Rice Beet Salad
CaloriesCalories
313 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
0g Per Serving
×
Calories 313
Total Fat 14.0 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 325 mg
Total Carbohydrate 45 g
Dietary Fiber 0 g
Sugars 15 g
Protein 7 g

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!
 

Nutrition Facts

Sweet Potato + Wild Rice Beet Salad
CaloriesCalories
313 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
0g Per Serving
×
Calories 313
Total Fat 14.0 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 325 mg
Total Carbohydrate 45 g
Dietary Fiber 0 g
Sugars 15 g
Protein 7 g

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!
 

ÃÛÑ¿´«Ã½ recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the ÃÛÑ¿´«Ã½. See full terms of use.