Description
Skip the whole wheat bread and go straight to the real thing with wheat berries.
Ingredients
Units
Scale
For Salad
- 2/3 cup (160 ml) red winter wheat berries, rinsed and drained
- tsp sea salt
- 3 to 4 red beets, scrubbed clean and quartered (enough to yield 1 1/2 cups, diced)
- Drizzle of extra virgin olive oil
- 4 tbsp (60 ml) chopped pecans
- 2 tbsp (30 ml) dried cranberries (no sugar added), chopped
- 6 individual scallion stalks (not one multiple stem), sliced thinly on the bias
- 4 tbsp (60 ml) fresh mint leaves, patted down, chiffonade (very finely sliced)
- goats cheese (optional)
For Dressing
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) raw honey
- 2 tsp (10 ml) balsamic vinegar
- 2 tsp (10 ml) red wine vinegar
- tsp sea salt
- tsp fresh ground pepper
- 2 tsp (10 ml) extra virgin olive oil
Instructions
- Add wheat berries to heavy saucepot, add 1/4 tsp salt, and add enough water to cover fully. Bring to a boil, then lower to a simmer, and cook, covered for 1 1/2 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 1/2 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
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180