Wheat Berries with Beets and Walnuts

April 8, 2010

Wheat Berries with Beets and Walnuts

Sara Jones, Tucson CSA

Simple ingredients make a satisfying dish in this easy recipe.
Pre-roast the beets and boil the wheat berries earlier in the week
for a really quick meal. Add the beet greens if you like, or save
them for another dish. Pasta works well in place of the wheat
berries, if you prefer.

1 bunch beets, roasted, peeled and diced
1 large handful parsley, finely chopped
1 handful walnuts, roughly chopped
1/2 bunch green onions or baby leeks, thinly sliced
1 pound pasta, cooked
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt to taste

Mix together all ingredients, seasoning to taste. Let sit for at
least 30 minutes to allow flavors to meld. Serve warm, or as a
cold salad. Garnish with whole parsley leaves.

One Response to “Wheat Berries with Beets and Walnuts”

  1. Linda Doughty Kneifel Says:

    Very yummy, like tabouli only better. Thanks!

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