Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette

Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette Recipe
Photo: Anna Williams; Styling: Pam Morris

Yield:

8 servings (serving size: about 2/3 cup)
Total time: 1 Hour, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Calories 203
Fat 9 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 1 g
Protein 6.2 g
Carbohydrate 27.2 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 174 mg
Calcium 16 mg

Ingredients

4 medium golden beets
3 tablespoons extra-virgin olive oil, divided
1 cup uncooked wheat berries
2 cups water
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

Preparation

1. Preheat oven to 400°.

2. 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.

3. 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.

4. 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.

Note:

J. Kenji Lopez-Alt,

Cooking Light

June 2011
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