Roasted Beet Salad


This delicious warm roasted beet salad makes for a great appetizer, but is certainly hearty enough for a complete winter meal! If you are not familiar with “wheat berries”, they are the kernel of the wheat and are full of flavour, fibre and have a lovely chewy texture.

– 1 pound beets (4-5), peeled and chopped
– 1.5 cups wheat berries
– 2 cups arugula
– 1/3 cup walnuts
– 1/2 cup goat cheese
For Dressing:
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– 1 garlic clove, minced
– 1 tsp honey
– dried oregano
– salt & pepper

– Wrap beets in foil and roast at 375 for 45 minutes
– To prepare wheat berries, combine with 6 cups water, bring to boil and allow to simmer, uncovered for 45 minutes. Drain.
– Combine dressing ingredients
– Assemble salad on plate and dress. Serve with beets/ wheat berries slightly warm.