Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette

Photo: Anna Williams; Styling: Pam Morris

Yield: 8 servings (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 6.2g
  • Carbohydrate: 27.2g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 174mg
  • Calcium: 16mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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