Best Wheatberry Salad With Beets Apricots And Walnuts Recipes

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BERRY-BEET SALAD



Berry-Beet Salad image

Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. -Amy Lyons, Mounds View, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 each fresh red and golden beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1 ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced

Steps:

  • Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

Nutrition Facts : Calories 183 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic exchanges

BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE



Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette image

This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.

Provided by jo_mama

Categories     Beans

Time 1h15m

Yield 6 main courses, 6 serving(s)

Number Of Ingredients 12

2 cups wheat berries
1/4 cup rice wine vinegar
15 ounces black beans (or cook your own legumes)
6 beets
2 tablespoons extra virgin olive oil
1 cup walnuts
1 cup pumpkin seeds
5 diced scallions
1 diced bunch cilantro (approximately 1 cup after chopping)
2 limes (you'll use the zest and juice)
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
  • Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool).
  • Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit.
  • In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.

WHEAT BERRY SALAD WITH RED FRUIT



Wheat Berry Salad With Red Fruit image

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette-a winning combination. A perfect side dish to take to a potluck or simply serve it over a bed of peppery arugula for vegan lunch. Recipe from Eating Well March/April 2007. (Cooking time is resting time). If you wish to sweeten your salad up a bit but don't have Agave, feel free to sub 1 T of honey. Also of note, I have made this with a peach and 2 apricots instead of the grapes and apple (thereby making this wheat berry salad with ORANGE fruit) and it is delightful!!!! This salad is even better on day 2, so it's a great make ahead recipe.

Provided by januarybride

Categories     Grains

Time 55m

Yield 6 cups, 10-12 serving(s)

Number Of Ingredients 11

1/3 cup freshly squeezed orange juice (the juice of 1 orange)
1/3 cup dried cranberries (dried cherries are even better in my opinion)
10 chopped red grapes (optional)
3 cups cooked wheat berries
1 large fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tablespoons raspberry vinegar (feel free to use Blueberry Pomegranate Infused Red Wine Vinegar)
2 tablespoons extra virgin olive oil
1 teaspoon agave nectar (optional)
1/4 teaspoon salt (I only use a pinch)
1/4 teaspoon fresh ground pepper (I use lemon pepper)

Steps:

  • Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
  • Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
  • Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
  • Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
  • Refrigerate for at least 30 minutes to allow the flavors to combine.
  • Serve cold or at room temperature.

WHEATBERRY SALAD



Wheatberry Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
  • Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
  • In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

WHEAT BERRY SALAD WITH DRIED APRICOTS



Wheat Berry Salad With Dried Apricots image

Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture.

Provided by TasteTester

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup wheat berries, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
1 cup slivered fresh snow pea
1/2 cup dried apricot, sliced
1/2 cup dried cranberries
1/4 cup chopped green onion
3 tablespoons toasted walnut oil
1 tablespoon lemon juice

Steps:

  • In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
  • In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
  • In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 180.7, Fat 7.7, SaturatedFat 0.7, Sodium 214.3, Carbohydrate 25.1, Fiber 4.7, Sugar 6.7, Protein 4.3

BLUE DOG BAKERY'S WHEAT BERRY SALAD



Blue Dog Bakery's Wheat Berry Salad image

This recipe is deceptively delicious! The first time I saw it I thought this was far too healthy to taste good! Boy was I wrong! This is a very filling alternative to pasta or potato salads. The wheat berries can be hard to find. I have to go to a small health food store to find them. Cooking time is primarily the time it takes to cook the wheat berries, also walnut oil is VERY expensive, I just use olive oil

Provided by sabradiamond

Categories     Grains

Time 17m

Yield 5 cups, 10-12 serving(s)

Number Of Ingredients 11

3 cups wheat berries, hard winter
2 cups frozen lima beans
1/4 cup walnut oil
3/4 cup canola oil
1/8-1/4 cup sherry vinegar
1 cup dried cranberries (or currants)
1 cup walnuts, chopped
2 cups celery, diced
1 cup scallion, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large saucepan cover berries with water. Cook al dente. Drain.
  • Cook limas al dente. Drain.
  • Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
  • Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.

Nutrition Facts : Calories 315.3, Fat 29.6, SaturatedFat 2.5, Sodium 41.6, Carbohydrate 10.7, Fiber 3.8, Sugar 1.8, Protein 4.2

WHEAT BERRY SALAD



Wheat Berry Salad image

Whole grain wheat berries add a nutlike flavor and a pleasantly chewy texture to this vegetable salad - a hearty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h45m

Yield 5

Number Of Ingredients 14

3/4 cup uncooked wheat berries
3 cups water
1/3 cup vegetable oil
2 tablespoons mayonnaise or salad dressing
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup grape or cherry tomatoes, cut in half
1 small green bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In 3-quart saucepan, soak wheat berries in water 30 minutes.
  • Heat berries and water to boiling over high heat. Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender. Drain; rinse with cold water.
  • In small bowl, mix dressing ingredients until well blended.
  • In large serving bowl, toss wheat berries, salad ingredients and dressing. Cover; refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 160, Carbohydrate 11 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g

WHEAT BERRY SALAD WITH WALNUTS AND DRIED CHERRIES



Wheat Berry Salad With Walnuts and Dried Cherries image

I love wheat berries and enjoy them in salads. I am posting a few wheat berry salads from different books and websites. This is my riff on an Ellie Krieger Wheat Berry Salad from the Food Network website. Plan ahead, wheat berries should be soaked overnight before cooking and this time is not included with the prep or cooking time.

Provided by Garlic Chick

Categories     Grains

Time 1h50m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 10

1 1/2 cups wheat berries
8 cups water
3/4 cup toasted chopped walnuts
2 stalks chopped celery
1/2 cup chopped dried cherries
1 chopped scallion
1/2 cup chopped fresh flat leaf parsley
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • Cover the wheat berries with water and soak overnight.
  • The next day place the wheat berries with 8 cups of water in a large saucepan.
  • Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered
  • Drain and refrigerate until completely cooled
  • Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
  • Whisk together olive oil and lemon juice in a small bowl.
  • Stir dressing into salad.
  • Season with salt and pepper
  • Serve.

Nutrition Facts : Calories 161.1, Fat 16.4, SaturatedFat 1.8, Sodium 20.7, Carbohydrate 3.3, Fiber 1.4, Sugar 0.8, Protein 2.5

WHEATBERRY SALAD WITH BEETS, APRICOTS AND WALNUTS



Wheatberry Salad With Beets, Apricots And Walnuts image

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield Four servings

Number Of Ingredients 14

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

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