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    You are in: Home / Recipes / Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette Recipe
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    Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette

    Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette. Photo by magpie diner

    1/1 Photo of Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    jo_mama's Note:

    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.

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    Serves: 6


    main co ...

    Units: US | Metric


    1. 1
      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!
    2. 2
      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).
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on October 21, 2009


      Earthly delight! This is an awesome salad. I left out the pumpkin seeds, did not miss them. I will make this one again as I often get wheat berries in my CSA share, and don't always know what to do with them. Thank you for the very healthy lunch!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2015


      I have made this many times over the years, and must apologize for not rating it sooner. It is excellent. From this recipe, I leaned how tasty roasted beets can be.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2011


      Great recipe I'll make many times I'm sure. I really love wheat berries (spelt berries in my case), and appreciated the simple dressing. The beets were fantastic. In the end I didn't bother opening the tin of black beans I had to go with this, because I liked it so much as-is. I also goofed and forgot the green onions & cilantro at the market. Will make again using chickpeas or lentils. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.4
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 43.5 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 9.0 g
    Sugars 5.4 g
    Protein 15.2 g

    The following items or measurements are not included:

    wheat berries

    rice wine vinegar


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