Beet, orange, and wheat berry salad, chive vinaigrette

By • March 26, 2014 0 Comments

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Beet, orange, and wheat berry salad, chive vinaigrette

Author Notes: This colorful salad is a keeper, and the vinaigrette is great on anything!Jinnie22


Serves 4


  • 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
  1. Place the wheat berries in a saucepan, and add water to about 2 inches over the berries.
  2. Add 1 tsp. salt, and simmer until tender, about 1 hour.
  3. Drain and set aside.
  4. Rinse the beets and remove 1/2 inch from the stem end.
  5. Drizzle the beets with a little olive oil, and loosely wrap in foil.
  6. Roast in a 400F oven until tender, about 1 hour and 15 minutes, depending on the size of the beets.
  7. Allow the beets to cool a little, and slip off their skins under running cold water.
  8. 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.
  9. 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

  • 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
  1. Whisk together the first 4 ingredients.
  2. Now gradually add the oil, constantly whisking.
  3. add salt and pepper to taste.

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