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Wheat Berry Beet Salad
(recipe, Alison McLellan)
Inspired by beautiful fall beets and the wheat berries my parents have been giving me all summer- they received a bag almost every week in their CSA box and my dad can't eat wheat!!
- 2 cups wheat berries, uncooked
- 6 cups water
- 2 tsp. each: fennel seed, mustard seed, coriander seed, dried marjoram
- 1 Tbsp. olive oil
- dash of salt
- dash of black pepper
- 2 bay leaves
- 3 large beets
- 1 small red onion, cut into chunks
- 4 large cloves garlic
- olive oil for drizzling
- ½ cup chopped fresh dill
- 3 tsp. orange zest
- juice of one orange (3-4 tbsp)
- 1 Tbsp. dijon mustard
- 1 Tbsp. honey
- 2 tsp. tamari (or soy sauce)
- 2 Tbsp. tahini
- Cook the wheat berries with water, spices, and olive oil. To cook: rinse wheat berries thoroughly, then bring all ingredients to a boil, simmering for about 1 hour and 15 minutes, until berries are tender and chewy but not crunchy (cooking time will vary with wheat variety). Drain, keeping the spices except bay leaves.
- Meanwhile, scrub the beets well, put in tin foil, drizzle with olive oil, and fold into a packet. put the onions and garlic in another foil packet, also drizzled with oil. Broil both packets on low until beets are tender and onions softening, about 1 hour and 20 minutes.
- Take garlic cloves from packet and chop finely.
- Dice beets, peeling if desired.
- Mix dressing ingredients until thoroughly combined.
- Toss wheat berries with orange zest, garlic, dill, dressing, and onions.
- Add beets and toss lightly (if you over-mix it will all turn very purple).