Emmer Wheat & Roasted Beet Salad with Citrus Dressing
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Emmer Wheat & Roasted Beet Salad with Citrus Dressing
Description
A hearty grain salad featuring chewy Doudlah Farms emmer wheat, sweet roasted beets, and a bright citrus dressing.
Ingredients
- 1 cups Doudlah Farms emmer wheat, rinsed
- 2.5 cups water or vegetable broth
- 4 medium beets, trimmed
- 3 tablespoons olive oil
- 0.8 teaspoons salt
- 0.3 teaspoons black pepper
- 1 orange, zested and juiced
- 1 tablespoons fresh lemon juice
- 1 teaspoons honey
- 1 teaspoons Dijon mustard
- 0.5 cups crumbled feta cheese
- 0.3 cups toasted walnuts, chopped
- 2 cups fresh arugula
Instructions
- Roast the beets: Preheat oven to 400°F (200°C). Toss 4 medium beets, trimmed with 1 tablespoon of 3 tablespoons olive oil, a pinch of 0.8 teaspoons salt, and 0.3 teaspoons black pepper. Wrap in foil and roast until fork-tender.
- Cool and peel beets: Let the roasted beets cool slightly, then rub off the skins with a paper towel and cut into wedges.
- Cook the emmer wheat: While the beets roast, combine 1 cups Doudlah Farms emmer wheat, rinsed and 2.5 cups water or vegetable broth in a pot. Bring to a boil, then reduce heat, cover, and simmer until tender and chewy.
- Drain and cool grains: Drain any excess liquid from the emmer wheat and let it cool slightly, fluffing with a fork.
- Make the dressing: Whisk together the remaining 3 tablespoons olive oil, 1 orange, zested and juiced, 1 tablespoons fresh lemon juice, 1 teaspoons honey, 1 teaspoons Dijon mustard, and remaining 0.8 teaspoons salt in a small bowl until emulsified.
- Assemble the salad: In a large bowl, toss the cooked emmer wheat with 2 cups fresh arugula and half the dressing.
- Top and serve: Arrange the roasted beets over the emmer wheat mixture, then scatter with 0.5 cups crumbled feta cheese and 0.3 cups toasted walnuts, chopped. Drizzle with remaining dressing and serve.
Notes
Doudlah Farms emmer wheat has a wonderfully nutty, chewy bite that holds up well to the sweetness of roasted beets. This salad is great served warm or at room temperature, and keeps well in the fridge for a few days (add arugula fresh when serving).
