"Know Your Roots" Salad
My first time making beets and they were a hit!! This salad seems intimidating, but it really just cooks itself. You just have to prep and turn on the oven.
Servings 4 servings
Ingredients
- 3 golden beets + stems
- 1 large sweet potato
- 1 cup dry wheatberries
- 2 tbsp sunflower seeds
- 1 tbsp olive oil plus 1 tsp
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 cloves garlic or Garlic Gold crunchies, which I used
- 1/4 tsp kosher salt
- 2 grinds black pepper
Instructions
- Cut greens off beets. Loosely wrap beets in foil and bake at 425* for 45 minutes. Allow to cool and peel the skin off. Chop.
- Chop sweet potato and rub with oil, cinnamon and cayenne pepper. Bake with beets for 45 minutes.
- Combine 1 cup dry wheatberries with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the taste.
- Sautee beet greens in 1 tsp olive oil and some garlic.
- Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.
- Combine syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.
- Pour over salad.