Roasted Beet and Wheat Salad
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Roasted Beet and Wheat Salad
Ingredients
- Beetroot - 15.9 oz
- Wheat Groats - 1½ cups
- Olive Oil - 0.3 cups
- Lemon Juice - 2 tablespoons
- Apple Cider Vinegar - 1 tablespoon
- Shallot - 1 head
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley leaves - 1.2 oz
- Dill - 2 tablespoons
- Grated Lemon Zest - 1 teaspoon
Step by Step guide
Step 1
Preheat the oven to 392°F. Wrap the beetroot in foil and place it on a baking sheet.
Step 2
The beetroot should become very soft; once cooked, cool for 10 minutes.
Step 3
Then slice the beetroot thinly.
Step 4
Meanwhile, in a medium-sized pot, cook the wheat, covering it with a lid.
Step 5
Cook until the groats are soft and chewy.
Step 6
Separately, in a small bowl, whisk together the oil, lemon juice, vinegar, and shallot.
Step 7
Season with salt and pepper to taste. Mix the beetroot and wheat, add the herbs and zest. The salad is now ready.
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