Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette

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.