Roasted beet and wheat berry salad
6
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
Wheat berries are a fiber-rich grain with a chewy texture and beautifully complement this colorful salad. They're delicious paired with roasted beets (we used golden and red) and creamy goat cheese; you can use feta if you prefer. We also love the simple vinaigrette, comprised of orange juice, orange marmalade, olive oil, apple cider vinegar, and a touch of salt. For added convenience, the beets and wheat berries can both be cooked several days in advance of serving this salad. Simply reheat them and toss with the remaining ingredients when you want to assemble the salad. You can also serve this salad warm, room temperature, or chilled.
Ingredients
Cooking spray
3 spray(s)
Uncooked beets
2 pound(s), red and/or golden, scrubbed
Kosher salt
2½ tsp, divided
Uncooked wheat berries
1 cup(s)
Unsweetened orange juice
2 Tbsp
Orange marmalade
1 Tbsp
Olive oil
1 Tbsp, extra-virgin
Apple cider vinegar
1 Tbsp
Scallions
½ cup(s), chopped, sliced (white and light green parts), or to taste
Fresh parsley
⅓ cup(s), flat-leaf, chopped, or to taste
Semisoft goat cheese
⅓ cup(s), crumbled
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp, or to taste