Winter Wheatberry, Beet, and Mint Salad
Recipe Type: Appetizer, Main Course, Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Skip the whole wheat bread and go straight to the real thing with wheat berries.
  • For Salad:
  • ⅔ cup red winter wheat berries, rinsed and drained
  • teaspoon sea salt
  • 3 to 4 red beets, scrubbed clean and quartered (enough to yield 1 ½ cups, diced)
  • Drizzle of extra virgin olive oil
  • 4 tablespoons chopped pecans
  • 2 tablespoons dried cranberries (no sugar added), chopped
  • 6 individual scallion stalks (not one multiple stem), sliced thinly on the bias
  • 4 tablespoons fresh mint leaves, patted down, chiffonade (very finely sliced)
  • goats cheese (optional)
  • For Dressing:
  • 2 tablespoons lemon juice
  • 1 tablespoon raw honey
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • teaspoon sea salt
  • teaspoon fresh ground pepper
  • 2 teaspoons extra virgin olive oil
  1. Add wheat berries to heavy saucepot, add ¼ teaspoon salt, and add enough water to cover fully. Bring to a boil, then lower to a simmer, and cook, covered for 1 ½ hours, or until wheat berries begin to puff and slightly open. When done, drain, and allow to cool a few minutes.
  2. At the same time, preheat oven to convection roast at 400 F. Add beets to a casserole dish, drizzle with olive oil, cover with foil, and roast for 1 hour or until fully cooked. Then allow to cool, peel, and dice into roughly ¾ inch pieces (approximately 1 ½ cups).
  3. Add diced beets, warm wheat berries, and remaining salad ingredients into a bowl and mix to incorporate.
  4. Add all dressing ingredients together into a mixing bowl and whisk. Pour over salad ingredients, mixing to incorporate.
  5. Enjoy alone or next to fish, meats, or tempeh. Enjoy!
Wheat berries may be soaked overnight to reduce cooking time. I use Lucini brand extra virgin olive oil and vinegars in this recipe.
Recipe by Honest Cooking at