Wheatberry Salad With Beets, Apricots And Walnuts
Published October 24, 1992
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
½ pound dried apricots
½ cup apple cider
¼ cup fresh lemon juice
¼ cup fresh orange juice
1 tablespoon grated orange rind
1 tablespoon Pernod
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup wheatberries, soaked in cold water overnight, then drained
4 cups chicken broth
6 medium beets, cleaned
8 shelled walnuts, lightly toasted and finely chopped
½ cup minced parsley leaves
2 tablespoons walnut oil
Nutritional analysis per serving (4 servings)
95 grams carbs; 7 milligrams cholesterol; 540 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 14 grams fiber; 743 milligrams sodium; 15 grams protein; 47 grams sugar
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.
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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.