Monday, April 6, 2015
Rye Berry and Beet Salad
The color in this picture is a little other-worldly, largely because I was using my cell phone to grab a picture quickly. But also because cooked beets are pretty ethereal in a grain salad like this.
This is one of those dishes that you can eat and literally feel stronger while having dinner. I like the texture of wheat berry - how it is firm and squeaky as you eat it. But, not everyone might feel the same way, preferring food with a little more give. Up to you.
The original recipe called for serving this salad with a horseradish and yogurt dip. I completely found the dip unnecessary and am not including it here. Link to the original recipe is below, if you would like to try it for yourself. (The original recipe also called for rye berry, which I did not have. In this case, the grain is really pretty interchangeable.)
Wheat Berry and Beet Salad
inspired by a recipe in Food and Wine
1 1/2 lbs beets, scrubbed, greens trimmed, beets chopped
5 T olive oil
1 c wheat berries
2 T apple cider vinegar
1 T horseradish
Preheat the oven to 300. On a rimmed baking sheet lined with aluminum foil, toss the sliced beets with 2 tablespoons of the olive oil; season with salt and pepper. Arrange the beets in a single layer and roast for about 1 hour, flipping the slices halfway through, until the beets are tender. Chop the beets and transfer to a large bowl.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the wheat berries and cook over moderate heat, stirring occasionally, until al dente, about 1 hour.
Drain the wheat berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining 3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly. Keep warm.
In a small saucepan of boiling water, blanch the beet greens for 2 minutes. Drain and cool under cold water; pat dry. Chop the greens and toss with the beets and rye berries.