Best Wheatberry Salad With Beets Apricots And Walnuts Recipes

BERRY-BEET SALAD

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.

BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE

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 CRANBERRIES

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the nuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

WHEAT BERRY SALAD WITH WALNUTS AND DRIED CHERRIES

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.

WHEATBERRY SALAD

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.

BLUE DOG BAKERY'S WHEAT BERRY SALAD

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.

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

WHEAT BERRY SALAD WITH RED FRUIT

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.

WHEAT BERRY SALAD

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.

WHEATBERRY SALAD WITH BEETS, APRICOTS AND WALNUTS

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.