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Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 1 hr, 40 mins
Yield 8 servings (serving size: about 2/3 cup)

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

Nutrition 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

How to Make It

  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.