Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette
You can never have too many side dish recipes, so give Golden Beet Salad with Wheat Berries and Pumpkinseed Vinaigrette a try. This recipe serves 8. One serving contains 167 calories, 4g of protein, and 6g of fat. Head to the store and pick up shallots, water, celery leaves, and a few other things to make it today. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in center of a 16 x 12-inch sheet of foil; drizzle with 1 tablespoon oil. Fold foil over beets; tightly seal edges.
Bake at 400 for 1 hour and 20 minutes or until tender. Unwrap beets; cool. Trim off beet roots; rub off skins.
While the beets cook, combine wheat berries and 2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until tender, stirring occasionally.
Place 1/4 cup pumpkinseed kernels in a large bowl, and coarsely crush with back of a spoon.
Add honey and next 4 ingredients (through pepper); stir well with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring constantly with a whisk.
Add beets, wheat berries, celery, shallots, and chives; toss gently.
Sprinkle with the remaining 1/4 cup pumpkinseed kernels and celery leaves.