Beet and Wheat berry Salad with Beet Greens
- Number of Servings: 4
Ingredients
1 cup dry wheat berries4 medium beets, tops removed1 bunch beet greens3 Tablespoons lemon juice, divided1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour2 ounces cheese, crumbled4-5 scallions, sliced into fine roundsExtra-Virgin Olive Oilsalt and pepper to tasteextra sliced scallions for garnish
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.
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.
Nutritional Info 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
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