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Beet, orange, and wheat berry salad, chive vinaigrette
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Serves
4
Author Notes
This colorful salad is a keeper, and the vinaigrette is great on anything! —Jinnie22
Ingredients
- Salad
3
large beets, preferably different varieties
2
sweet navel oranges, segmented, and pith removed*
2 handfuls
mache or arugula, rinsed and dried
8 ounces
crumbled goat’s cheese
1/2 cup
toasted pistachios, roughly chopped
1 bunch
scallions, minced
- Chive Vinaigrette
1 tablespoon
dijon mustard
1
shallot, minced
1 bunch
chives, minced
3 tablespoons
white wine or champagne vinegar
1/2 cup
grapeseed or olive oil
Directions
- Salad
- Place the wheat berries in a saucepan, and add water to about 2 inches over the berries.
- Add 1 tsp. salt, and simmer until tender, about 1 hour.
- Drain and set aside.
- Rinse the beets and remove 1/2 inch from the stem end.
- Drizzle the beets with a little olive oil, and loosely wrap in foil.
- Roast in a 400F oven until tender, about 1 hour and 15 minutes, depending on the size of the beets.
- Allow the beets to cool a little, and slip off their skins under running cold water.
- Cut the beets into slices approx. 1/4 inch thick. Divide the Mache or arugula onto 4 plates, top with the beet slices, then the oranges, wheat berries, scallions, cheese, and pistachios.
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Drizzle with Chive vinaigrette, and a dash of salt and pepper.
*with a paring knife, cut the peel of the orange off, including the white, then cut the orange segments out separately, leaving behind the dividing membranes.
- Chive Vinaigrette
- Whisk together the first 4 ingredients.
- Now gradually add the oil, constantly whisking.
- add salt and pepper to taste.
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