Roasted Beet and Wheat Berry Salad
6
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
Wheat berries are a fibre-rich grain with a chewy texture. They're delicious paired with beets (we used golden and red) and creamy goat cheese.
Ingrédients
Beets
2 pound(s), red and/or golden, scrubbed
Kosher salt
2½ tsp(s), divided
Uncooked wheat berries
1 cup(s)
Unsweetened orange juice
2 tbsp(s)
Orange marmalade
1 tbsp(s)
Olive oil
1 tbsp(s), extra-virgin
Apple cider vinegar
1 tbsp(s)
Uncooked scallions
½ cup(s), sliced (white and light green parts), or to taste
Fresh parsley
⅓ cup(s), flat-leaf, chopped, or to taste
Semisoft goat cheese
⅓ cup(s), crumbled
Table salt
¼ tsp(s), or to taste
Black pepper
¼ pinch(es), or to taste
Instructions
1
Preheat oven to 400°F. Coat a baking pan with cooking spray.
2
Place beets on prepared baking pan; lightly coat with cooking spray. Sprinkle beets with 1/2 teaspoon salt and tightly cover with foil; roast until tender, about 1 hour. Remove from oven and allow beets to cool slightly; rub with paper towels to remove skin. Dice beets or cut into thick matchsticks; set aside.
3
Meanwhile, in a small saucepan, cover wheat berries with 2 inches of water; stir in 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until wheat berries are tender, about 50 minutes to 1 hour. Drain; set aside.
4
While beets and wheat berries cook, in a small bowl, to make vinaigrette, combine orange juice, marmalade, oil, vinegar and remaining teaspoon salt.
5
Spoon wheat berries into a serving bowl and gently toss with beets, vinaigrette, scallions and parsley; season to taste with salt and pepper. Garnish with goat cheese; serve. Yields about 3/4 cup per serving.
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