Wheat Berry Salad with Roasted Beets and Chèvre
This mix of textures and flavors is just what we want in the middle of winter: Wheat berries and beets are hearty and grounding, orange and chèvre bring bright acidity, and walnuts add a toasty crunch.
- 3 medium beets, trimmed
- 1 teaspoon plus 3 tablespoons olive oil
- Kosher salt, to taste
- 1 cup wheat berries, soaked overnight in water
- 2 navel oranges
- 1 tablespoon red wine vinegar
- ¼ teaspoon red pepper flakes
- ⅓ cup walnuts, toasted, roughly chopped
- ¼ cup chopped flat-leaf parsley
- Ground black pepper, to taste
- 2 ounces chèvre, crumbled
- Heat oven to 375°F and place beets in a baking dish. Fill dish with a ½ inch of water. Add 1 teaspoon oil and a pinch of salt, tossing to coat. Cover with foil, and roast until tender, 50 to 60 minutes (beets are done when they can be pierced easily with the tip of a paring knife). Remove from oven and let cool.
- While beets are roasting, bring 4 cups of water to a boil in a medium saucepan. Add wheat berries, reduce heat to medium, and simmer for 50 to 60 minutes, until wheat berries are tender. Drain, and spread on a baking sheet to cool. Press paper towels over wheat berries to absorb any extra moisture.
- Peel beets, chop into ½-inch cubes, and place in a large bowl. Add wheat berries and remaining oil, and toss to combine.
- Using a knife, remove the peel and pith from 1 orange. Trim a slice off the top and bottom and set the orange on a flat end. Working along the curves of the orange segments, slice the fruit away from the membrane, and remove the fruit slices. Cut slices into 1-inch pieces, and add to the bowl.
- Zest the second orange, and finely mince the zest. Add zest to bowl with 1 tablespoon of juice from the second orange, vinegar, red pepper flakes, walnuts, and parsley. Gently toss to combine.
- Taste, and adjust seasoning as needed. Plate salad, and sprinkle each serving with cheese. Serve.
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