Wild Rice Salad with Roasted Beets, Cucumbers, and Dill

Ingredients

• uncooked wild rice
• Kosher salt
• pounds beets, trimmed, peeled, and cut into 1-inch chunks
• Extra-virgin olive oil
• Freshly ground black pepper
• tablespoon red wine vinegar
• pound cucumbers, preferably small Persian ones, peeled, seeded, and cut into ½-i
• bunch scallions, trimmed including ½ inch/1.5 cm off the green tops), sliced on
• Yogo Ranch Dressing
• lightly packed roughly chopped fresh dill
• walnuts, lightly toasted and roughly chopped
• ounces feta cheese, broken into small chunks