Earthy roasted beets, nutty wild rice, chickpeas and creamy goat cheese come together in a hearty, colourful salad that works just as well for lunch as it does alongside a family dinner.

This is the kind of salad that earns a spot at the table when you want something fresh but substantial. Roasting brings out the natural sweetness of the beets, while wild rice and chickpeas give it enough heft to hold its own. For kids, the bright colour, sweet beets, creamy goat cheese and crunchy pecans offer plenty to pick and choose from—and you can always serve the components separately for anyone who prefers their food not to touch. Even better, you can roast the beets and cook the rice ahead of time, making assembly quick when you’re ready to eat.

Ingredients for Roasted Beet, Wild Rice and Goat Cheese Salad

1 1/2 lb beets (about 3 medium)
1/2 cup wild rice
1–2 kale or chard leaves, tough ribs removed and leaves chopped
2 green onions, sliced
1 cup cooked chickpeas, rinsed and drained if canned
5 oz soft goat cheese
1/2 cup pecan halves

Dressing

1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tbsp maple syrup
1 garlic clove, crushed
Salt and pepper, to taste

Directions for Roasted Beet, Wild Rice and Goat Cheese Salad

  1. Preheat oven to 325°F. Spread pecans on a small rimmed baking sheet and bake for 6–7 min, until fragrant and lightly toasted. Let cool.
  2. Increase oven temperature to 425°F. Scrub beets and wrap individually in foil. Place on a rimmed baking sheet and roast for 60–90 min, or until tender when pierced with a knife. Let cool. When cool enough to handle, slip off skins (or leave them on if they’re thin) and cut beets into bite-sized chunks.
  3. Meanwhile, combine olive oil, red wine vinegar, balsamic vinegar, maple syrup, garlic, salt and pepper in a small jar. Shake to combine and taste for seasoning. Remove garlic clove before dressing salad.
  4. In a medium saucepan, combine wild rice with 2 cups water and bring to a boil. Reduce heat to low, cover and simmer for 35 min. Remove from heat and let stand, covered, for 10 min. At this point, some but not all of the grains will have split open. If you prefer all the grains open, let stand for another 5–15 min. Drain and let cool.
  5. In a medium bowl, combine beets, kale or chard, green onions, chickpeas and cooled wild rice. Add dressing and toss to combine. Transfer to a shallow dish or platter and refrigerate until ready to serve. Just before serving, top with toasted pecans and crumbled goat cheese.

From Spilling the Beans by Julie Van Rosendaal and Sue Duncan (Whitecap).