Comments on: Warm Salad Month: Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad

By: Carolyn

Carolyn — Tue, 10 Nov 2015 20:38:10 +0000

I’ve been making this every winter for the past few years. It’s one of my favorite recipes of yours. I’ve never strayed from the original recipe, but don’t have dill and don’t want to go out. Can I use dried dill in the dressing instead, or would parsley be a good sub?

By: Vegan Recipe Ideas

Vegan Recipe Ideas — Thu, 24 Sep 2015 21:57:42 +0000

[…] Wild Rice, Butter Bean and Garlic Roasted Carrot Salad/My New Roots: Eaten piping hot or cool the next day, this wintry salad is one for the books, packed with […]

By: המדריך המלא לסדר פסח טבעוני

המדריך המלא לסדר פסח טבעוני — Thu, 19 Mar 2015 17:57:43 +0000

[…] אורז פרא עם שעועית וגזר, My New Roots. […]

By: Clare

Clare — Thu, 12 Feb 2015 20:32:20 +0000

I bought some gorgeous heirloom carrots at the market this morning and now I know what I will be doing with them! Plus I’ve had a little packet of wild rice in the pantry for longer than I can remember, romantically bought on a whim, as I love its colour. Perfect. I will finally be able to use it. Thank you.

By: Janice Ryalls

Janice Ryalls — Tue, 20 Jan 2015 21:50:17 +0000

Oh my gosh! This salad is divine!!! I roasted sweet potatoes instead of carrots and I can’t stop eating it. I posted it on my facebook with your website. It is soooo delish!!!! Thank you.

By: Romy

Romy — Sun, 09 Nov 2014 23:29:09 +0000

In reply to Debra. Make sure you are using whole grain mustard instead of the yellow mustard, and also I used 1 tbs. of oil instead of 3 tbs.

By: Jade

Jade — Sat, 29 Mar 2014 02:24:07 +0000

Just made this with roasted chickpeas instead of the beans and it is killer! So, so delicious. The dill brings it all together with a perfect touch of Spring freshness. The dressing is lovely too.

By: Ashley

Ashley — Tue, 07 Jan 2014 15:32:58 +0000

Sarah, I am making this for a small potluck this weekend. About how many people does this recipe serve?

By: Renée

Renée — Fri, 22 Nov 2013 12:59:26 +0000

This looks and sounds yummy and I’m planning to make it this weekend.
Am also going to try your spring samosas for HH tomorrow.
How many servings does this make?
What kind of mustard are you using?

By: mikaela

mikaela — Sun, 17 Nov 2013 03:36:52 +0000

Yum! Such a beautiful salad. I made this for family lunch but used quoina instead of wild rice and added chopped almonds, also I used canned beans because I’m lazy ^.^