Roasted Beet Salad With Wheat Berries, Arugula And Feta

Name: Roasted Beet Salad With Wheat Berries, Arugula And Feta
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Arugula, preferably baby or wild arugula as required(salad); 473 milliliters Wheat Berries cooked (salad); 227 grams Feta (I prefer goats milk) (salad); 1 teaspoons honey (Oregano Vinaigrette); 4 servings Kosher salt and freshly ground black pepper to taste(Oregano Vinaigrette); 59 milliliters olive oil(Oregano Vinaigrette); 1 teaspoons Dried Oregano (Oregano Vinaigrette); 1 Tbsp finely chopped fresh oregano (Oregano Vinaigrette); 4 servings Fresh oregano as required (salad); 3 mediums beets(medium), roasted, peeled and chopped x beets(medium), roasted, peeled and chopped(salad); 1 x shallot, finely minced(Oregano Vinaigrette)

You can never have too many side dish recipes, so give Roasted Beet Salad With Wheat Berries, Arugulan And Fetan a try. This vegetarian recipe serves 4. One serving contains 455 calories, 15g of protein, and 26g of fat. 32 people found this recipe to be tasty and satisfying. A mixture of honey, oregano as required, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

*** To roast beets: Preheat oven to 400 F. Wash beets and wrap individually in aluminum foil.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Bake for 45-60 minutes or until a small knife easily glides into beet.

Ingredients you will need

Beet

Equipment you will use

Oven

Knife

Combine 1 1/2 cups wheat berries, 6 cups of water and 2 teaspoons salt in a medium pot. Bring to a boil and cook, uncovered, until tender. This will take anywhere from 45 minutes to 1 hour and 20 minutes.

Ingredients you will need

Wheatberries