Beet and wheat berry salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 407.6
- Total Fat: 22.7 g
- Cholesterol: 12.6 mg
- Sodium: 847.7 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 7.5 g
- Protein: 10.0 g
View full nutritional breakdown of Beet and wheat berry salad calories by ingredient
Introduction
My adaptation of the recipe found here:https://food52.com/recipes/24209-
farro-golden-beet-and-feta-salad-with-
pecans-and-chive-sage-dressing?utm_sou
rce=self.com&utm_medium=referral&utm_c
ampaign=f52-self My adaptation of the recipe found here:
https://food52.com/recipes/24209-
farro-golden-beet-and-feta-salad-with-
pecans-and-chive-sage-dressing?utm_sou
rce=self.com&utm_medium=referral&utm_c
ampaign=f52-self
Number of Servings: 4
Ingredients
-
3 beets
1 cup dry Wheatberries, soaked overnight or at least for 1hr
1 tsp Salt
1/4 cup Olive Oil
1 tbsp chopped Fresh Chives
1 tbsp fresh chopped sage
Juice from 1 lemon
1/3 c walnuts, toasted
2 tbsp Maple Syrup
1/2 tsp Pepper, red or cayenne
2 oz Feta Cheese
Tips
You can make the beets and wheat berries in advance.
Directions
Preheat the oven to 385° F. Wash and trim (but don’t peel) the beets, and wrap them individually in foil or place them snugly in a small baking dish and cover tightly with foil. Cook 35 to 45 minutes, or until easily pierced with a knife. Remove from oven and let cool until you can peel them. Peel and chop into 1/2-inch cubes, then set aside.
In the meantime, pour wheat berries to a 2-quart saucepan, with enough water (or broth) to cover by at least 1 inch. Cover and bring to a boil. When it’s boiling, add 1 tsp salt, reduce the heat so that you can maintain a nice simmer, and cook until just on the tender side of al dente, 15 to 25 minutes. Drain and reserve.
In the meantime, heat the olive oil in a small saucepan until very warm. Remove from heat and add the chopped chives and sage as well as 1 teaspoon of kosher salt, the lemon juice, at least 1/4 teaspoon of freshly ground black pepper, syrup and cayenne. Whisk together and then let rest until you need it.
In a mixing bowl, toss together the cooked wheat berries, chopped beets, and walnuts. Whisk the herbed oil dressing again and pour it over the farro salad. Stir gently until well combined and top with feta.
Serving Size: 4 2c servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.
In the meantime, pour wheat berries to a 2-quart saucepan, with enough water (or broth) to cover by at least 1 inch. Cover and bring to a boil. When it’s boiling, add 1 tsp salt, reduce the heat so that you can maintain a nice simmer, and cook until just on the tender side of al dente, 15 to 25 minutes. Drain and reserve.
In the meantime, heat the olive oil in a small saucepan until very warm. Remove from heat and add the chopped chives and sage as well as 1 teaspoon of kosher salt, the lemon juice, at least 1/4 teaspoon of freshly ground black pepper, syrup and cayenne. Whisk together and then let rest until you need it.
In a mixing bowl, toss together the cooked wheat berries, chopped beets, and walnuts. Whisk the herbed oil dressing again and pour it over the farro salad. Stir gently until well combined and top with feta.
Serving Size: 4 2c servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.