Wheatberry Salad With Beets, Apricots And Walnuts
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound dried apricots
- ½cup apple cider
- ¼cup fresh lemon juice
- ¼cup fresh orange juice
- 1tablespoon grated orange rind
- 1tablespoon Pernod
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1cup wheatberries, soaked in cold water overnight, then drained
- 4cups chicken broth
- 6medium beets, cleaned
- 8shelled walnuts, lightly toasted and finely chopped
- ½cup minced parsley leaves
- 2tablespoons walnut oil
Nutritional analysis per serving (4 servings)
566 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 95 grams carbohydrates; 14 grams dietary fiber; 48 grams sugars; 16 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the apricots and apple cider in a small bowl. Soak until plumped, about 1 hour. Drain, chop finely and set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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 ½-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.
Private Notes
Comments
Wonderful vegetarian dish for non vegetarians. Works with any grain, although wheat berry is best, with quinoa second. I added lots of arugula, too, which gave a peppery element.
Having a garden full of it, I swapped a generous amount of fresh mint for the parsley. Very successful; it went especially well with the fruity tones of this salad.
Wonderful vegetarian dish for non vegetarians. Works with any grain, although wheat berry is best, with quinoa second. I added lots of arugula, too, which gave a peppery element.