Preheat the oven to 400 degrees F.

Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they are easily pierced with a knife.

When the beets are cool enough to handle, use a paper towel to rub off the skin. Then dice the beets.

While the beets are roasting, make the wild rice on the stove.  Rinse the rice with cold water in a fine mesh strainer.

Place the rice and water in a large saucepan over medium high heat and bring to a boil. Reduce the heat to low, cover and simmer for 45-50 minutes. Check the doneness of the rice. The grains should be cooked but still chewy. (Also refer to the package instructions for recommended cook time).

Drain any remaining liquid from the saucepan. Let the rice sit covered for 5 minutes. Then fluff it with a fork and transfer to a large bowl.

For the vinaigrette, whisk together the Dijon, champagne vinegar, olive oil, salt and pepper in a small bowl.

Stir the vinaigrette into the wild rice with the pecans and parsley.

Slowly fold in the beets until they are just evenly distributed through the rice. The more you stir the beets with the rice, the more the beets will stain the rice.