Wheatberry Salad With Beets, Apricots And Walnuts

Name: Wheatberry Salad With Beets, Apricots And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried apricots; 1/2 cup apple cider; 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 1 tablespoon grated orange rind; 1 tablespoon Pernod; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 cup wheatberries, soaked in cold water overnight, then drained; 4 cups chicken broth; 6 medium beets, cleaned; 8 shelled walnuts, lightly toasted and finely chopped; 1/2 cup minced parsley leaves; 2 tablespoons walnut oil

Servings: persons

1/2 pound dried apricots
1/2 cup apple cider
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 tablespoon grated orange rind
1 tablespoon Pernod
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup wheatberries, soaked in cold water overnight, then drained
4 cups chicken broth
6 medium beets, cleaned
8 shelled walnuts, lightly toasted and finely chopped
1/2 cup minced parsley leaves
2 tablespoons walnut oil

1
Combine the apricots and apple cider in a small bowl.
2
Soak until plumped, about 1 hour.
3
Drain, chop finely and set aside.
4
Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl.
5
Season with the salt and pepper.
6
Set aside.
7
Combine the wheatberries and chicken broth in a saucepan.
8
Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes.
9
Drain.
10
Add to the vinaigrette.
11
Toss.
12
Set aside.
13
Combine the beets and 3 cups of cold water in a saucepan.
14
Simmer over medium heat until tender, but not soft, about 20 minutes.
15
Drain.
16
Rinse under cold running water until cool.
17
Peel.
18
Cut into 1/2-inch dice.
19
Add to the salad and toss.
20
Add the apricots, walnuts and parsley and toss.
21
Drizzle with walnut oil.
22
Toss again.
23
Season with salt and pepper.
24
Divide among 4 plates and serve.

1793

kcal

Calories

145

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound dried apricots, 1/2 cup apple cider, 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, and more.

Yes, Wheatberry Salad With Beets, Apricots And Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!