This colorful salad is a keeper, and the vinaigrette is great on anything! —Jinnie22
large beets, preferably different varieties
sweet navel oranges, segmented, and pith removed*
mache or arugula, rinsed and dried
crumbled goat's cheese
toasted pistachios, roughly chopped
white wine or champagne vinegar
grapeseed or olive oil
In This Recipe
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.
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.