Roasted Beet & Goat Cheese Salad with Wild Rice & Chickpeas

"It’s now officially fall, so I’m sharing a delicious fall recipe with you guys on the blog today with USA Rice and The Feedfeed! This Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas is a new favorite! I can already tell I’ll be making this on repeat this season. This salad features U.S.-grown wild rice - have you guys cooked with it before? Wild rice is actually an aquatic grass, so it has a slightly different nutrition than other rice. One serving contains 4 grams of protein, 2 grams of fiber, and important nutrients like phosphorus and zinc. Plus, it is SO delicious!"
-- @daisybeet
A Note from Feedfeed

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This post is sponsored by The Feedfeed and USA Rice.

Read all about our U.S.-grown rice farm tour with USA Rice and friends here!


Prep time 20mins
Cook time 1hr 30mins
Serves or Makes: 4


  • 2 1/2 pounds red and golden beets
  • 1 cup U.S.-grown Wild Rice
  • 1 can low sodium canned chickpeas, drained and rinsed
  • 1/3 cup parsley, chopped
  • 1/3 cup crumbled goat cheese
  • Kosher salt, as needed
  • Black pepper, as needed

For the Dressing:

  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 3 tablespoons olive oil


  • Step 1

    Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish. Also, try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.

  • Step 2

    Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender.

  • Step 3

    Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.

  • Step 4

    While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.

  • Step 5

    Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.

  • Step 6

    Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.