BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE
This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.
Provided by jo_mama
Categories Beans
Time 1h15m
Yield 6 main courses, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
- Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool).
- Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit.
- In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.
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Mike Jull
[email protected]This salad is a bit bland. I would recommend adding some more spices to the vinaigrette.
Suren Magar
[email protected]I had some trouble finding wheat berries, but I used quinoa instead and it worked out great.
Tonie Wiilliams
[email protected]This salad is delicious, but it's a bit too sweet for my taste. I would recommend using less honey in the vinaigrette.
Munasdeen Mohamed
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your veggies in.
real sorry
[email protected]This salad is a great make-ahead meal. I love that I can make it on the weekend and eat it all week long.
Patrick Castillo
[email protected]I made this salad for lunch and it was the perfect light and healthy meal.
Ephrata Solomon
[email protected]This salad is a great way to use up leftover beets. I love the addition of walnuts and wheat berries.
NS Nirob afridi
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The flavors are well-balanced and the textures are great.
Megami Aich
[email protected]This salad is delicious and easy to make. I love that I can make it ahead of time and it still tastes great.
Faheem Raza
[email protected]I made this salad for a party and it was a hit! Everyone loved it. I especially liked the fact that it's a healthy and filling salad.
Matrix Survivor
[email protected]This salad is amazing! I love the combination of flavors and textures. The beets are earthy and sweet, the walnuts add a nice crunch, and the wheat berries give it a chewy texture. The cilantro-lime vinaigrette is the perfect finishing touch, adding