Description
Skip the whole wheat bread and go straight to the real thing with wheat berries.
Ingredients
Scale
- For Salad:
- 2/3 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
Instructions
- 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.
- 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 3/4 inch pieces (approximately 1 ½ cups).
- Add diced beets, warm wheat berries, and remaining salad ingredients into a bowl and mix to incorporate.
- Add all dressing ingredients together into a mixing bowl and whisk. Pour over salad ingredients, mixing to incorporate.
- Enjoy alone or next to fish, meats, or tempeh. Enjoy!
Notes
Wheat berries may be soaked overnight to reduce cooking time.
I use Lucini brand extra virgin olive oil and vinegars in this recipe.
- Prep Time: 45 mins
- Cook Time: 1 hour