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.
I also had trouble finding golden beets but located them at Whole Foods. The salad was good, although next time I will increase the dressing (though not the seeds) and decrease the beets both by half (they should have specified a weight for the beets). From the serving size I gathered that this is meant to be a side dish, but it seems quite substantial to serve alongside a cut of meat. A chilled, pureed soup, perhaps made with edamame, peas or limas might complement this salad nicely for a light dinner.
This was an unusual summer meal treat that we enjoyed. Served as a main course with CL cream of asparagus soup and thick chunks of the CL brown soda bread toasted and lightly spread with laughing cow cheese. The toasted pumpkin seed kernels are absolutely essential. I steamed rather than roasted the beets to avoid heating up the kitchen in July and doubled the (organic) celery and celery leaves..
I really like this salad! Roasted beets are so fantastic! I made some changes: 1. my grocery store only had red beets, so my salad is colored a lovely fuschia; 2. I wanted to try my hand at quinoa, so I replaced the wheat berries for quinoa; 3. I also halved the amount of quinoa to 1/2 cup dry (which brought the calories down to about 150 a serving); 4. I used a small dice of red onion in place of the shallots; 5. I added a bit more celery leaves because I love them. I've also been experimenting with additions: a bit of crumbled blue cheese or some diced avocado make this salad even better!