Wild Rice And Kale Salad

This wild rice and kale salad studded with roasted beets and goat cheese makes a beautiful side dish or completely satisfying main course.

Make a big batch at the beginning of the week. This salad holds up great and is just as good cold as it is warm.



Wild Rice And Kale Salad

Cuisine Gluten free
Servings 4 cups


Roasted beets

  • 2 tbsp Grapeseed oil
  • 3 each Baby beets (5 if they are very small) cleaned, tops removed

Wild rice

  • 1 tbsp Grapeseed oil
  • 1/4 each Yellow onion small dice
  • 1 each (small) Carrot small dice
  • 1 rib Celery small dice
  • TT Sea salt and pepper
  • 1 clove garlic minced
  • 10 sprigs Thyme chopped
  • 1/2 cup Wild Rice rinsed
  • 1 1/2 cups Water
  • 1 tbsp Parsley chopped


  • 1/2 bunch Kale washed, stems removed, chopped
  • 1/2 each Lemon juiced
  • TT Sea salt and pepper
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tbs Pine nuts
  • 2 oz Goat cheese


  1. Pre-heat oven 350 degrees.
  2. Toss the beets in 2 tablespoons grapeseed oil and wrap tightly in aluminum foil. Place package on a sheet pan and roast in the oven until tender, about 1 hour - 1 hour, 15 minutes.
  3. When a toothpick can be inserted easily the beets are ready. Let the beets cool slightly, peel them by rubbing them with a paper towel and slice them in half.
  4. While the beets are roasting make the wild rice. Place the remaining grapeseed oil, diced onion, carrot and celery in a small pot and place over medium heat. Season with salt and pepper and saute until tender.
  5. Add the garlic and thyme and cook one minute more.
  6. Add the wild rice and water and bring to a boil, reduce to a simmer, cover and cook 45 minutes to an hour or until tender.
  7. Fluff rice with a fork and set aside.
  8. In a large bowl add the kale, lemon juice and a pinch of salt. Massage the leaves with your hands breaking down the fibers until they are soft.
  9. Add the halved beets, wild rice, extra-virgin olive oil and pine nuts to the bowl. Adjust seasoning as needed with salt and pepper. Toss to combine and crumble the goat cheese over the top.

What I love to use making this recipe:
La Tourangelle, Grapeseed Oil
Minnesota Cultivated Wild Rice
Live Organic Pine Nuts

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.