Wheat Berries With Roasted Beets And Ginger-Curry Vinaigrette

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Washington Post


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8 cups cold unsalted water

1 1/2 cups wheat berries

3 tablespoons red wine vinegar

1 pound red beets, scrubbed, ends trimmed

1 tablespoon olive oil


Freshly ground black pepper

1/2 medium red onion, finely diced

4 celery stalks, cut into 1/4-inch thick slices

1/2 cup dried cranberries (may substitute dried cherries)

1/2 teaspoon ground cinnamon

3/4 cup Ginger-Curry Vinaigrette (see following recipe)

1/2 cup pecans, toasted (see NOTE) and coarsely chopped

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