Name: Roasted Beet and Wheat Berry Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 pound(s) uncooked beets red and/or golden, scrubbed; 2.5 tsp kosher salt divided; 1 cup(s) uncooked wheat berries; 2 Tbsp unsweetened orange juice; 1 Tbsp orange marmalade; 1 Tbsp olive oil extra-virgin; 1 Tbsp apple cider vinegar; 0.5 cup(s) uncooked scallion(s) sliced (white and light green parts), or to taste; 0.333 cup(s) fresh parsley flat-leaf, chopped, or to taste; 0.333 cup(s) semisoft goat cheese crumbled; 0.25 tsp table salt or to taste; 0.25 pinch black pepper or to taste

Ingredients

uncooked beets

2 pound(s), red and/or golden, scrubbed

kosher salt

2½ tsp, divided

uncooked wheat berries

1 cup(s)

unsweetened orange juice

2 Tbsp

orange marmalade

1 Tbsp

olive oil

1 Tbsp, extra-virgin

apple cider vinegar

1 Tbsp

uncooked scallion(s)

½ cup(s), sliced (white and light green parts), or to taste

fresh parsley

⅓ cup(s), flat-leaf, chopped, or to taste

semisoft goat cheese

⅓ cup(s), crumbled

table salt

¼ tsp, or to taste

black pepper

¼ pinch, or to taste

Instructions

Preheat oven to 400°F. Coat a baking pan with cooking spray.
Place beets on prepared baking pan; lightly coat with cooking spray. Sprinkle beets with 1/2 teaspoon salt and tightly cover with foil; roast until tender, about 1 hour. Remove from oven and allow beets to cool slightly; rub with paper towels to remove skin. Dice beets or cut into thick matchsticks; set aside.
Meanwhile, in a small saucepan, cover wheat berries with 2 inches of water; stir in 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until wheat berries are tender, about 50 minutes to 1 hour. Drain; set aside.
While beets and wheat berries cook, in a small bowl, to make vinaigrette, combine orange juice, marmalade, oil, vinegar and remaining teaspoon salt.
Spoon wheat berries into a serving bowl and gently toss with beets, vinaigrette, scallions and parsley; season to taste with salt and pepper. Garnish with goat cheese; serve. Yields about 3/4 cup per serving.

Notes

The beets and wheat berries can both be cooked several days in advance of serving this salad. Then reheat them and toss with the remaining ingredients when you plan to serve the salad.Serve this salad warm, room temperature or chilled.

Roasted Beet and Wheat Berry Salad

Ingredients

Instructions

Notes

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