BEET WHEAT BERRY SALAD WITH CUCUMBERS AND CHIVES

Recipe by The Leek and the Carrot

Takes 1 hour

Serves 4 as a side (2 as a meal)

Ingredients:

1 bunch beets, greens removed

1/2 cup wheat or spelt berries

1/4 cup olive oil

2 tablespoons orange juice (freshly squeezed from half an orange if you can)

1 tablespoon champagne (or white wine) vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard
½ teaspoon kosher salt, plus more to taste
10 twists freshly ground black pepper

1 cucumber, quartered and thinly sliced
1 bunch chives, minced

2-4 ounces feta, crumbled


Directions:

  1. In a small pan, cover wheat berries with water and a pinch of salt. Bring to a boil, then reduce to medium low heat and maintain a gentle simmer until tender, about 30-45 minutes. Once cooked, drain any excess water and rinse under cold water.

  2. Trim ends from your beets and peel. Halve them if medium-sized, quarter them if large. Place beets in a steamer basket and steam over medium high heat for 30-40 minutes until tender (making sure to check water level in the pan a couple times to ensure you don’t run out). Once cooked, cut into bite-size pieces (about 3/4-inch in size) and allow to cook for 5 minutes.

  3. In a small bowl, whisk together oil, orange juice, vinegar, maple syrup, mustard, salt, and pepper until smooth, creamy, and emulsified.

  4. Combine wheat berries, beets, cucumber, chives and dressing in a large bowl. Stir together until evenly mixed. Top with feta.

Beets, Cucumber, HerbsBethanee WrightComment