Roasted Veggie Grain Bowl with Balsamic Dressing

• large golden or red beets, cubed3
• medium sweet potatoes, cubed↗3
• olive oil and salt for roasting
• wild rice, uncooked↗1 cup
• dried cherries↗0.5 cup
• of shredded kale8 cup
• crumbled goat cheese↗0.75 cup
• pistachios↗0.75 cup
• balsamic vinegar↗0.25 cup
• olive oil↗1 cup
• mayonnaise (optional but deliciously creamy)↗2 tablespoon
• salt↗1 teaspoon
• Dijon mustard↗2 teaspoon

Step-by-step instructions

1. 1

   Roasted Vegetables and Wild Rice: Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

2. 2

   Dressing: In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth.

3. 3

   Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

4. 4

   Assemble: To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.