Wheat Berry Mint & Beet Salad

Wheat berries may be soaked overnight to reduce cooking time.
Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

For Salad:

2/3 cup red winter wheat berries, rinsed and drained

¼ teaspoon sea salt

3 to 4 red beets, scrubbed clean and quartered (enough to yield 1 ½ cups, diced)

Drizzle of extra virgin olive oil

4 tablespoons chopped pecans

2 tablespoons dried cranberries (no sugar added), chopped

6 individual scallion stalks (not one multiple stem), sliced thinly on the bias

4 tablespoons fresh mint leaves, patted down, chiffonade (very finely sliced)

Goats cheese (optional)

For Dressing:

2 tablespoons lemon juice

1 tablespoon raw honey

2 teaspoons balsamic vinegar

2 teaspoons red wine vinegar

¼ teaspoon sea salt

¼ teaspoon fresh ground pepper

2 teaspoons extra virgin olive oil



Add wheat berries to heavy saucepot, add ¼ teaspoon salt, and add enough water to cover fully. Bring to a boil, then lower to a simmer, and cook, covered for 1 ½ hours, or until wheat berries begin to puff and slightly open. When done, drain, and allow to cool a few minutes.


At the same time, preheat oven to convection roast at 400 F. Add beets to a casserole dish, drizzle with olive oil, cover with foil, and roast for 1 hour or until fully cooked. Then allow to cool, peel, and dice into roughly ¾ inch pieces (approximately 1 ½ cups).


Add diced beets, warm wheat berries, and remaining salad ingredients into a bowl and mix to incorporate.


Add all dressing ingredients together into a mixing bowl and whisk. Pour over salad ingredients, mixing to incorporate.


Enjoy alone or next to fish, meats, or tempeh. Enjoy!

View instructions at
Pooja Mottl

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