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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.4
  • Total Fat: 8.7 g
  • Cholesterol: 12.6 mg
  • Sodium: 827.4 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 12.6 g

View full nutritional breakdown of Beet and Wheat berry Salad with Beet Greens calories by ingredient
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Beet and Wheat berry Salad with Beet Greens

Submitted by: MADEMCHE

Introduction

adapted from thekitchn.com. The original recipe calls for golden beets, chard, and barley. I used what I had. I also didn't have any feta so I used some edam, just as tasty. adapted from thekitchn.com. The original recipe calls for golden beets, chard, and barley. I used what I had. I also didn't have any feta so I used some edam, just as tasty.
Number of Servings: 4

Ingredients

    1 cup dry wheat berries
    4 medium beets, tops removed
    1 bunch beet greens
    3 Tablespoons lemon juice, divided
    1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour
    2 ounces cheese, crumbled
    4-5 scallions, sliced into fine rounds
    Extra-Virgin Olive Oil
    salt and pepper to taste
    extra sliced scallions for garnish

Directions

Heat the oven to 450-degrees.

Bring 3 cups of water to a boil. Add the wheatberries and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the wheat is al dente, about 30-45 minutes. If there is extra liquid in the pot, drain and return it to the pan. Cover with a clean dishtowel until ready to use.

Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Peel and dice the beets into 1-inch cubes.

Meanwhile, prepare the greens. Strip off the leaves and slice them into ribbons. Cut the stems into bite-sized pieces.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the greens until they start to turn translucent around the edges. Add the ribboned beet green leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt.

Cover and cook the greens until they are bright green and has wilted down, stirring occasionally (about 8 minutes). If the pan is very dry, add a few tablespoons of water so the chard can keep steaming.

Drain the red onion. Combine wheat berries, beets, greens, red onion, cheese, and scallions in a large mixing bowl. Whisk together the remaining lemon juice and 2 tablespoons of olive oil, and drizzle this vinaigrette over the salad. Stir to evenly coat all the ingredients.

Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Pepper to taste.

Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions.

Makes 5 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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