Recipe information
Total Time
1 minutes
Yield
4 Servings
Ingredients
1
1
1
2
1
1
1
2
1
Preparation
Step 1
Preheat oven to 400°.
Step 2
Wrap beets in foil and place on a baking sheet. Roast until tender, about 45 minutes. Unwrap beets and let sit until cool enough to handle, about 10 minutes. Remove skins and cut beets into thin wedges.
Step 3
Meanwhile, place wheat berries in a medium saucepan and add water to cover by 3". Bring to a boil. Reduce heat and simmer, uncovered, until wheat berries are tender but still chewy, about 45 minutes. Drain in a fine-mesh sieve and transfer wheat berries to a baking sheet. Spread out in a single layer and let cool.
Step 4
Whisk oil, lemon juice, vinegar, and shallot in a small bowl. Season vinaigrette to taste with salt and pepper.
Step 5
Place beets, wheat berries, parsley, dill, and lemon zest in a large bowl. Drizzle vinaigrette over and toss to evenly coat. Season salad to taste with salt and pepper.