Where did May go? I can’t believe it’s been nearly a month since I made this beet and carrot salad to bring to an Easter potluck. It seems like only yesterday I was prepping a pile of fresh produce from Cal-Organic Farms to put in the dish.
If you’re in search of a stunning side to serve this summer, look no further. Beet and carrot salad is the perfect accompaniment to fish, chicken and, of course, ham. But it’s also hearty enough to stand on its own as a light lunch or dinner.
While the recipe is a little labor-intensive, the effort is well worth it. Beet and carrot salad is not only pleasing to the eye but also the palate. It features a nice blend of flavors and textures – think sweet and savory, raw and roasted, crispy and chewy. And the dressing adds a delicious citrusy kick.
Recipe adapted from The Love & Lemons Cookbook.
- ⅓ cup wheat berries
- ¼ teaspoon sea salt, plus more, to taste
- 4 golden beets, washed
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- ½ garlic clove, minced
- 4 radishes, thinly sliced crosswise
- freshly ground black pepper, to taste
- 4 medium carrots, peeled and thinly sliced lengthwise
- ½ cup sliced fresh mint
- 1 cup arugula
- ¼ cup Feta cheese crumbles
- Preheat oven to 375 degrees.
- Spread wheat berries in a single layer on a baking sheet. Bake for 6 minutes. Reduce oven temperature to 350 degrees.
- In a medium pot, combine the toasted wheat berries, 1 cup water and salt. Bring to a boil. Then reduce heat to low, cover and simmer until tender, about 40 minutes. Drain and place in a small bowl.
- Wrap 2 beets loosely in foil and place on a baking sheet. Bake for 40-50 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into ½" pieces. Peel and cut the remaining 2 beets crosswise into ⅛”-thick pieces.
- In a large bowl, combine the olive oil, lemon juice, orange juice and zest, rice vinegar, Dijon mustard, and garlic; whisk until emulsified. Add raw beets and radishes, season with salt and pepper, and toss gently to combine. Let sit at room temperature for 20 minutes.
- Add prepared wheat berries, roasted beets, carrots and mint and stir to combine.
- Gently fold in the arugula and Feta cheese and season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
