Beet and Wheat Berry Salad Recipe


Nutrition

Cal/Serving: 259
Daily Value: 13%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated1g5%
Trans0g0%
Carbs45g15%
Fiber7g30%
Sugars5g0%
Protein6g12%
Sodium191mg8%
Calcium47mg5%
Magnesium73mg18%
Potassium374mg11%
Iron2mg11%
Zinc2mg11%
Phosphorus279mg40%
Vitamin A6045IU121%
Vitamin C2mg3%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg8%
Niacin (B3)3mg13%
Vitamin B60mg13%
Folic Acid (B9)32µg8%
Vitamin E2mg11%
Vitamin K4µg5%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Golden Beets
Kath Younger

Here’s a super easy and healthy salad with fresh roasted beets and wheat berries to keep you satisfied. If possible, find beets with the greens intact, usually at farmers markets.

3.456895
Ratings232

INGREDIENTS

  • 3 golden beets, greens reserved
  • 1 large sweet potato, chopped
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1 cup dry wheat berries
  • 2 cups water
  • 2 cloves garlic, peeled
  • 2 tablespoons sunflower seeds
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Black pepper, to taste

DIRECTIONS

Preheat the oven to 425 degrees.

Loosely wrap the beets in foil and place on a baking sheet. Rub the sweet potato with 1 tablespoon of the oil. Coat with the cinnamon and cayenne. Place the sweet potato on the same baking sheet and transfer to the oven. Bake for 45 minutes and remove from the oven. Let the beets cool, then peel and chop them.

Meanwhile, combine the wheat berries with the water. Bring to a boil over high heat, then lower to a simmer and cook for 45 minutes, until tender.

Heat the remaining olive oil in a sauté pan over medium heat, and add the beet greens with 1 clove garlic. Cook until tender, about 2-3 minutes. Combine the beets, sweet potato, wheat berries, greens, and sunflower seeds in a bowl. Combine the syrup, vinegar, mustard, remaining garlic, salt, and pepper in a jar. Shake to combine. Pour the dressing over the salad and toss to combine. Serve immediately.

Recipe Details

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Servings: 4
Cuisine: American
Special Designations: Low-fat, Vegan, Vegetarian, Healthy

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