Goat Cheese, Wheat Berry And Beet Salad

I essentially stole this combo from a little salad joint (Can cute organic salad places be called joints? Let's start!) in Chicago. The wheatberries are such a tasty addition and make you feel like you are eating something much more substantial. Hopefully you have dark counters, dark cutting boards, and wear gloves to cut the beets or your life will never be the same.

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Servings: 2

Prep Time: 00:20

Cook Time: 00:00

Main Ingredients

1/3 cup beets (i chopped and roasted 2 whole beets so i have leftovers for other things)

1/2 cup roasted butternut squash or sweet potato

1 ounce goat cheese

1/3 cup cooked wheatberries

1 handful of pepitas

1 handful dried cranberries


1Assuming you have cooked your wheatberries already, begin with roasting your root veggies. Peel and chop the beets, squash, and/or sweet potato into smallish, uniform chunks (1 in). Coat in olive oil, salt, pepper, and as many red pepper flakes (don't tell my bf I do this. I've promised to never secretly sabotage him with red devil flakes again. What a baby. I use them in everything.) ANYWAY, roast them at 425 for 30 mins or until you convince your oven to start lightly browning them (Could take hours. Who knows. Just me?)

2Prepare your salad dressing - I like a balsamic vinaigrette. Combine the olive oil, balsamic vinegar, salt, pepper, red pepper flakes, maybe some dried chives, a little dijon, and shake/stir. Chill till it's time to assemble.

3When your veggies are close to being done, start assembling the salad. In a large bowl (and this is essential) dress your greens. Add pepitas, cranberries, wheatberries, and crumbled goat cheese. Toss. Add your desired amount of roasted veggies, serve and enjoy!

Additional Notes

This would also be delicious with a bit of roasted chicken, some homemade cornbread croutons, pickled red onions, brussels sprouts, breaded & baked goat cheese "croutons", pistachios, walnuts, dates, figs, etc. Something I made up. I'll make them for real soon.

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