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Sweet Potato + Wild Rice Beet Salad

Sweet Potato and Wild Rice Beet Salad
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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!
 

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