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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.
In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth.
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.)
To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It’s like a delicious spa for your winter body.