WHEATBERRY SALAD WITH BEETS, APRICOTS AND WALNUTS

Wheatberry Salad With Beets, Apricots And Walnuts image

Provided by Molly O'Neill

Time 2h

Yield Four servings

Number Of Ingredients 14

Ingredients

1/2 pound dried apricots
1/2 cup apple cider
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 tablespoon grated orange rind
1 tablespoon Pernod
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup wheatberries, soaked in cold water overnight, then drained
4 cups chicken broth
6 medium beets, cleaned
8 shelled walnuts, lightly toasted and finely chopped
1/2 cup minced parsley leaves
2 tablespoons walnut oil

Steps:

Combine the apricots and apple cider in a small bowl. Soak until plumped, about 1 hour. Drain, chop finely and set aside.
Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl. Season with the salt and pepper. Set aside.
Combine the wheatberries and chicken broth in a saucepan. Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes. Drain. Add to the vinaigrette. Toss. Set aside.
Combine the beets and 3 cups of cold water in a saucepan. Simmer over medium heat until tender, but not soft, about 20 minutes. Drain. Rinse under cold running water until cool. Peel. Cut into 1/2-inch dice. Add to the salad and toss. Add the apricots, walnuts and parsley and toss. Drizzle with walnut oil. Toss again. Season with salt and pepper. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 14 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 742 milligrams, Sugar 48 grams