Preheat oven to 400 degrees. In large bowl combine beets and potatoes, toss with oil and salt and some garlic powder, place on a baking sheet and put in the oven for about 15 minutes. While that is baking, toss the rest of the vegetables with oil, salt, and garlic powder as well. Chop fresh sage. After 15 minutes combine the cauliflower, brussels sprouts and squash with beets and potatoes and sage. Place all back in the oven for another 15-20 minutes, until the vegetables are tender.
Cook wild rice according to package instructions. Once the rice has cooled slightly add cranberries, chopped scallions and pine nuts. Dress with a drizzle of olive oil and a squeeze of lemon and salt. Stir and enjoy!