1/2 cup unsalted pumpkinseed kernels, toasted and divided
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup diced celery
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh chives
1/4 cup celery leaves
How to Make It
Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in center of a 16 x 12-inch sheet of foil; drizzle with 1 tablespoon oil. Fold foil over beets; tightly seal edges. Bake at 400° for 1 hour and 20 minutes or until tender. Unwrap beets; cool. Trim off beet roots; rub off skins. Cut beets into wedges.
While the beets cook, combine wheat berries and 2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until tender, stirring occasionally. Drain; cool slightly.
Place 1/4 cup pumpkinseed kernels in a large bowl, and coarsely crush with back of a spoon. Add honey and next 4 ingredients (through pepper); stir well with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring constantly with a whisk. Add beets, wheat berries, celery, shallots, and chives; toss gently. Sprinkle with the remaining 1/4 cup pumpkinseed kernels and celery leaves.