On Tap Oil & Vinegar Recipe Detail

Beet Salad with Arugula Wheat Berries

with Tuscan Herb & Extra Virgin Olive Oils

Ingredients:

• 1 cup wheat berries (wheat kernels)
• 2 garlic cloves, minced
• 2 tsp fresh thyme, minced (1/2 tsp dried)
• 1 tsp salt, divided
• Pepper, to taste
• 1 lb beets, ends trimmed
• 1 tart apple, peeled & sliced 1/2" thick
• 4 cups baby arugula
• 3 Tbsp Extra Virgin Olive Oil (or Garlic Olive Oil)
• 3 Tbsp Red Wine Vinegar
• 4 oz Goat Cheese

Directions:

Cook wheat berries according to package directions. Individually wrap beets with foil and place in oven at 350°F 30-45 minutes until tender.

Alternatively, place wheat berries in slow cooker with 5 cups water, garlic, thyme, and 1/2 tsp salt. Place wrapped beets on top and cook on low 6-8 hours until both beets and wheat berries are tender.

Remove beets from slow cooker, carefully remove from foil and let cool. Once cool enough to hold, rub off skins and cut into 1/2" wedges.

Drain wheat and allow to cool slightly. Toss together in large bowl with beets, apple, arugula, oil, vinegar, 1/2 tsp salt, & pepper. Crumble goat cheese on top and serve.