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Active time
15 minutes
Total time
1 hour
6 servings

3-4 medium sized beets, tops removed

1 cup wheat berries


1 ½ tablespoons balsamic vinegar

1 ½ tablespoons olive oil

2 teaspoons Dijon mustard

Juice of ½ lemon

Salt and pepper to taste

1 head curly green kale, tough spines removed and chopped

½ cup walnuts, roughly chopped

2-3 ounces crumbled goat cheese

  1. Heat oven to 400 degrees.
  2. Wrap beets individually in aluminum foil. Roast for 1 hour.
  3. While beets are cooking, place wheat berries in a saucepot and add enough water to cover them plus 1 inch. Bring to a boil. Then cover, turn heat to low, and allow them to cook for 1 hour while stirring every 15 minutes.
  4. While the beets and wheat berries are cooking, make the dressing. Combine the vinegar, olive oil, mustard, lemon juice, and salt and pepper to taste. Whisk or shake to combine.
  5. Massage dressing into kale.
  6. Once beets are done, chop in bite-sized chunks. Add to kale along with wheat berries and walnuts. Mix well.
  7. Add in goat cheese.

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.


Calories: 236
Total Fat: 12g
Saturated Fat: 2.5g
Sodium: 115mg
Carbohydrate: 26g
Fiber: 3.6g
Sugar: 3g
Added Sugar: 0g
Protein: 8g

Yield: 6 servings

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