Put wild rice and water into a pot with a tight-fitting lid on high heat. Bring to a boil, then turn heat to low and allow to simmer for 40-50 minutes. Remove from heat and allow it to cool.
Preheat oven to 425 degrees.
Trim and peel beets, Reserving the greens
Cut beets into quarters, and lightly oil them with olive oil.
Wrap beets loosely in foil, & put the foil package on a baking sheet.
Roast 40-50 minutes, or until beets are fork-tender. Remove from foil and allow to cool.
Toast walnuts in a non-stick pan over low heat while the beets and rice are cooking. Toss them every few minutes and remove from heat after about 15 minutes
Allow beets and rice to cool. In a large bowl, toss all ingredients together with the dressing. Serve immediately, or chill in the fridge for later.
Notes
*Rice directions can vary; follow your package directions