Roasted Beet And Wheat Berry Salad
Roasted Beet And Wheat Berry Salad might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1861 calories, 49g of protein, and 76g of fat each. Head to the store and pick up apple cider vinegar, dill, flat-leaf parsley leaves, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Preheat oven to 400.Wrap beets in foil and place on a baking sheet. Roast until tender, about 45 minutes. Unwrap beets and let sit until cool enough to handle, about 10 minutes.
Remove skins and cut beets into thin wedges. Meanwhile, place wheat berries in a medium saucepan and add water to cover by 3". Bring to a boil. Reduce heat and simmer, uncovered, until wheat berries are tender but still chewy, about 45 minutes.
Drain in a fine-mesh sieve and transfer wheat berries to a baking sheet.
Spread out in a single layer and let cool.
Whisk oil, lemon juice, vinegar, and shallot in a small bowl. Season vinaigrette to taste with salt and pepper.
Place beets, wheat berries, parsley, dill, and lemon zest in a large bowl.
Drizzle vinaigrette over and toss to evenly coat. Season salad to taste with salt and pepper.