April 24, 2020

Recipe: Citrusy Beet Salad with Wheat Berries

Image of a wheat berry and beet salad in a bowl

I should start off by saying that I absolutely hated beets when I was growing up. We didn’t eat them often only because they didn’t quite play a prominent part in the type of South Indian food we ate at home. The funny thing is, I suspect that my hatred for beets was heavily influenced by my older sister who REALLY hated beets and I just did whatever she did. So let’s fast forward several years and here we have one of my favorite salads – with beets! I guess somewhere along the way I gave it a try again and discovered that I actually LOVE beets. Who knew!

 

So after scouring several sources for the one beet salad that I can go to over and over again, I stumbled upon this one from Bon Appetit.  I pretty much follow the recipe exactly with a few exceptions. I use oranges instead of  grapefruits (not a fan of the bitterness), I add some crumbled goat cheese and  1/4 cup of cooked wheat berries to my salad. Toss the whole thing together with some chopped scallions and some dukkah seasoning.. So in essence my salad more or less comes together as a complete standalone meal. The chewiness and bite of the wheat berries add such satisfaction to the bright and citrusy flavors of the infused beets. Hope you enjoy this one!

To cook the wheat berries, boil 1 cup dry wheat berries in 3 cups of water for approximately 25-30 minutes on low flame. Drain. I store any remaining cooked wheat berries in the fridge to use in other salad recipes.

Image of a wheat berry and beet salad in a bowl

Image of a wheat berry and beet salad in a bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

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