I’ve been dying to bake a cake with beets lately, but I’m torn between a chocolate beet cake with pink vanilla (beet-dyed) frosting or a vanilla beet cake with chocolate frosting. Since it was too difficult for me to decide, I ended up just roasting all my beets and using them in a salad instead. You know, to hold me over until I make a beet cake decision.
I know my mind works in mysterious ways. But, the good news is, it will all result in cake. Maybe this weekend? Who knows.
Have you ever had wheat berries? All I have to say is: THEY’RE SO CHEWY! In a good way, obviously.
They are similar in shape and size to barley, and have the same thick, toothsome texture. To make the wheat berries extra flavorful, I made a dressing out of balsamic vinegar, Dijon mustard, olive oil, Rosemary, and finely chopped red onion, then tossed the hot wheat berries into it as soon as they finished cooking. The warm grains absorbed all the flavors of the vinaigrette, and kept the earthy, tangy, complex flavor of balsamic vinegar in every bite. 
The only other additions to this salad are roasted beets, fresh goat cheese, and parsley. Roasting the beets makes them extra sweet, and the creamy, slightly tangy goat cheese mellows out the bold flavors in this salad.
Be warned: this salad lasts for days in the fridge, but the beets are going to turn the entire dish red. It’s not an issue, necessarily, but the salad is definitely it’s most beautiful on the first day you make it. If you’re planning to make this for guests and want to make it in advance, I’d recommend mixing the wheat berries with the dressing, and keeping them separate from the roasted beets and goat cheese. Then, when you’re ready to serve, add everything together and toss gently. I’ve been eating leftovers of this salad for lunch this week, and it’s definitely still flavorful after 6 days in the fridge. Just, you know, very red.
I hope you give this simple, flavorful salad a try. I’m crazy about the combination of balsamic vinaigrette, roasted beets, and goat cheese; they’re great over greens, but even better when tossed with a hearty grain like wheat berries. While wheat berries definitely add an extra special texture to this salad , you could easily swap them for quinoa, farro, kamut, barley, or even lentils. 
If you make this recipe, let me know how it turns out! Leave a comment here or take a picture and tag me on Instagram or Facebook. Also, if any beet cake inspiration strikes while you’re making this salad, be sure to share it with me. I’m leaning towards the chocolate cake with pink frosting but I could be persuaded one way or another.
Balsamic Wheatberry Salad with Beets and Goat Cheese
Ingredients
- 2 cups wheat berries + water and salt to cook
- 4 medium beets
- a drizzle of olive oil + a pinch of salt and pepper
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tablespoons dijon mustard
- 1 Tablespoon maple syrup or honey
- 1/2 cup finely diced red onion
- 1 Tablespoon finely chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese
- 1/4 cup chopped fresh parsley
Instructions
- 1. Put wheat berries in a pot and cover with 4-6 inches of water. Add a big pinch of salt, and put the pot on the stove over high heat. Once boiling, reduce heat to medium-low and let cook for 45 minutes or until wheat berries are fully cooked.
- 2. While wheat berries cook, preheat oven 400 degrees Fahrenheit. Peel and dice the beets, and put on a sheet pan with a drizzle of oil and a pinch of salt and pepper. Roast for 25 minutes or until beets are tender.
- 3. Make dressing in the bottom of the bowl you will mix/serve your salad in. I used a large glass pyrex bowl with a lid so I could store the salad in the same bowl I mixed it in. Add vinegar, oil, dijon, maple syrup, onion, rosemary, salt, and pepper to the bowl and stir to combine.
- 4. When wheat berries are finished cooking, drain and immediately add into the dressing. Stir well to coat the wheat berries in dressing. When beets are finished cooking, add them to the bowl as well.
- 5. Let the dressed wheat berries and beets cool to room temperature before topping with goat cheese and parsley (otherwise the cheese will melt), then toss one last time and serve. Eat immediately, or transfer to the fridge and enjoy cold up to 6 days later.