Chewy nutty wild rice, crunchy slightly bitter radicchio, naturally sweet caramelized roasted beets, shredded raw carrot all drizzled with a creamy, nutty, tangy toasted pecan dressing and topped with crunchy seeds or nuts, fresh herbs, and goat cheese. Welcome to flavor town!
The dressing is the star of this bowl (as usual!). The toasted pecans make it ultra-creamy and nutty perfectly balanced with sweet, salty, and tangy notes. Double and freeze extra!
Ingredient highlight
Wild rice! Did you know that it’s actually a type of grass and is one of the only grains native to North America? It’s higher in protein than most other grains and has a delicious, unique nutty, earthy flavor and chewy texture. It’s also loaded with fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin.
It is more expensive than other grains because it’s difficult to harvest. You can easily substitute any other grain to bring down the cost, but I highly recommend trying it!
Servings 4 People
Prep Time 10 minutes 
Cook Time 40 minutes 
Total Time 50 minutes Ingredients
- 1 cup wild rice about 2 ½ cups cooked
- 3 golden beets, peeled and cut into bite-sized cubes about 1 ½ lbs) (see video!
- 1 tbsp olive oil
- ¼ tsp kosher salt
- 1 small head radicchio, quartered, thinly sliced
- 2 carrots, peeled and grated
- ½ cup cilantro or parsley leaves
- ½ cup toasted pumpkin seeds or toasted pecans
- ½ cup crumbled goat cheese (optional)
Pecan dressing:
- ¾ cup toasted pecans
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- ½ tsp kosher salt
- ½ tsp black pepper
- ⅓ – ½ cup water
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- In a medium pot, add the wild rice and enough water to cover by 3-inches. Bring to a boil over high heat, then reduce the heat to medium and boil for 40 minutes, or until the rice starts to burst open and is tender. Drain through a fine mesh strainer and set aside.
- Add beets, oil, and salt to the baking sheet and toss to coat. Bake for 20 minutes, or until beets are caramelized in spots and just tender.
- Meanwhile, make the dressing by adding all ingredients to a high speed blender and blend until smooth. Start with ⅓ cup of water and add more, 1 tablespoon at a time until the dressing is easily drizzled. Taste and add salt or vinegar, if needed.
- Add wild rice, radicchio, beets, and carrot to your bowl. Top with the pecan dressing, herbs, toasted pumpkin seeds or pecans, and goat cheese (if using). Garnish with freshly grated black pepper.
Items you can prep ahead (optional)
- Cook 1 cup wild rice
- Roast beets
- Toast ¾ cup pecans for dressing
- Toast ½ cup pecans or pumpkin seeds for topping
- Make pecan dressing
- Slice radicchio
- Peel and grate carrots
Substitutions:
- Use kale instead of radicchio
- Use red beets instead of yellow
- Not into beets? Use any root vegetable you like (parsnip, celeriac, potato, sweet potato)
- Use any grain to replace the wild rice (quinoa, brown rice, farro, a wild rice mix, etc…)
- Add shredded chicken or beans to up the protein
Storage:
- Store leftover components in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- You can use the components of this bowl to create new bowls or just recreate the same bowl because it’s that good!
- Warm up the wild rice and beets before assembling your bowl.
- Try adding chopped apple (like in the quinoa bowl).
- Toss everything together with the radicchio for a more salad-like experience.
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