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!
Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette
catestar Posted: 06/10/11
detailaddict Posted: 06/21/11
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.
EllenDeller Posted: 07/12/11
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..