![Roasted Beet and Wheat Berry Salad with Walnut Vinaigrette](-/media/images/united-states/widen/recipes/food_salad_slg_072216_4.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Roasted Beet and Wheat Berry Salad with Walnut Vinaigrette
Roasted Beet and Wheat Berry Salad with Walnut Vinaigrette
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Yield: Makes 4 Servings
Ingredients
BEETS
2 large beets or 4 small beets, peeled and quartered, leaves reserved1 tablespoon olive oil
1/2 teaspoon kosher salt
WALNUT VINAIGRETTE
¼ cup walnut halves1 tablespoon butter
1 medium shallot, finely chopped
1/4 teaspoon kosher salt
1/4 cup sherry wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 cup olive oil
3 tablespoons walnut oil
CANDIED WALNUTS
2 cups walnut halves6 tablespoons firmly packed light brown sugar
2 tablespoons water
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
SALAD
3 ounces frisee or arugula2 ounces reserved beet tops, rinsed and roughly chopped
1 cup cooked wheat berries
2 ounces crumbled goat cheese
Preparation Method
Roast the beets:
- Preheat Wolf oven in ROAST at 400°F.
- In a medium bowl, toss beets with olive oil and kosher salt.
- Pour beets into a roasting pan and place on rack position 3. Roast beets until softened and starting to brown, about 30 minutes. Set aside.
Make the vinaigrette:
- Crush walnut halves with a rolling pin.
- In a small saucepan over medium heat, melt butter.
- Add shallot, kosher salt and crushed walnuts. Cook, stirring frequently, until shallot is softened and walnuts are fragrant, about 3 minutes.
- Whisk in vinegar, Dijon mustard and sugar. Remove from heat and whisk in olive oil and walnut oil. Set aside.
Make the candied walnuts:
- Preheat Wolf oven in ROAST at 350°F.
- On a sheet pan, spread the walnuts into a single layer and place into the oven on rack position 3.
- Roast until toasted and fragrant, 7-8 minutes. Remove the pan from the oven.
- In a medium bowl, mix the brown sugar, water, ½ teaspoon salt and pepper. Add the toasted walnuts to the sugar mixture and toss to coat.
- Grease the baking pan with oil or spray with nonstick cooking spray, then return the coated walnuts to the baking pan.
- Roast for 8 minutes. Remove the walnuts from the oven, toss with remaining ¼ teaspoon salt and pour onto a sheet of parchment paper. Allow to cool.
- Set aside a half cup of candied walnuts for the salad and reserve remaining walnuts for another use.
Assemble the salad:
- In a large bowl, toss greens and beet tops with roasted beets, wheat berries and walnut vinaigrette to taste.
- Top with candied walnuts and goat cheese.