Learning to cook … one kid at a time

Wheatberry Salad with Beets July 25, 2011

Filed under: Recipes,Uncategorized — gastromami @ 3:39 pm

I’m still on the wheat berry kick.

The nutty, chewy flavor of this little wonder-grain has me hooked!

Plus, nothing is better during the summer than just pulling out a cold, yummy salad from the fridge for lunch – especially when it’s a day or so old and all the flavors have melded together.

My mom mentioned that she pulled a few beets from the garden this week and I must say, the most appealing part of our next month in Erie will be raiding their massive garden for every meal!

After apartment living with not so much as a basil plant to call my own I can not wait to gather fresh eggs, tomatoes, cilantro, peas, broccoli, cucumbers, zucchini – I could go on and on (seriously, I could – the plot is massive!)

Looks like I’ll have to make this salad with some fresh beets!

4 medium beets

(as with all beet recipes you are making for kids, I would recommend golden beets.  That being said, they aren’t the easiest to find, so then I recommend dining with a full bib – or without a shirt on 🙂

3 tablespoons extra-virgin olive oil, divided

1 cup uncooked wheat berries
2 cups water
1/2 cup unsalted pumpkinseed kernels, toasted and divided
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup diced celery
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh chives
1/4 cup celery leaves

To prepare the wheat berries:

Place in a medium bowl and cover with water (at least 2 inches above the grain)

Let sit for 8 hours

Drain and rinse.

Place in saucepan, cover with water (at least 2 inches above the grain) and bring to a boil

Reduce heat and simmer, uncovered, for one hour

Drain and rinse with cold water

(I like to do these steps the day before and put the berries in the refrigerator until I am ready to use them)

To prepare the beets:

Pre-heat the oven to 400˚

Leave the root and about 1″ of the stem on the beet, scrub well

Place on the center of an aluminum oil sheet and drizzle with 1 tablespoon olive oil

Tightly seal package and roast for 1 hour 20 minutes

Unwrap beets and let cool

Peel skin off and cut into wedges

Place 1/4 cup pumpkinseeds in a bowl and crush with the back of a spoon

Add honey, dijon mustard, sherry vinegar, salt and pepper

Mix well with a whisk and, while continuously whisking, mix in remaining 2 tablespoons olive oil

In a large bowl combine wheatberries, beets, celery, shallots, chives

Toss gently

To serve, top with remaining pumpkin seeds and celery leaves

Ren approved

** Recipe from Cooking Light


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