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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Levani Tsagareishvili
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
jewel uddin
[email protected]I'm not sure what went wrong, but my salad didn't turn out as good as I expected. The beets were too hard and the vinaigrette was too sour.
Karina Tamang
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with nutrients.
Oof way
[email protected]I love the pop of color that the beets add to this salad. It's so visually appealing.
Ebyhenty MUSIC
[email protected]This salad is so versatile. I've added roasted chicken, grilled shrimp, and even crumbled feta cheese. It's always delicious.
Dodopop
[email protected]I'm not a big fan of cilantro, so I used parsley instead. It was still delicious!
Isabelle Beatty
[email protected]This salad is a great way to use up leftover beets. I always have a few beets in my fridge, so this is a go-to recipe for me.
air app
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved it!
Sultan Abdulkarim
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this salad again.
Simphiwe Mngoma
[email protected]This salad is so refreshing and healthy. I love that it's made with all whole ingredients.
Ashley Duran
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The vinaigrette was so flavorful and the walnuts added a nice crunch.
Nabeel Afzal
[email protected]This salad was a hit at my last potluck! The combination of sweet beets, crunchy walnuts, and chewy wheat berries was perfect. The cilantro-lime vinaigrette was the perfect finishing touch.