White Sonoran Wheat Berry Salad with Roasted Beets and Radishes by Patty Emmert, Duncan Family Farms

White Sonoran Wheat Berry Salad with Roasted Beets and Radishes

by Patty Emmert, Duncan Family Farms

Ingredients

Dressing: 
¾ cup olive oil
⅓ cup maple white balsamic vinegar (I use Queen Creek Olive Mill)
Kosher Salt and freshly ground pepper to taste

Salad:
2 cups cooked wheat berries
8 cups mixed salad greens
3 gold beets, roasted and cut into wedges
1 medium watermelon radish, sliced thin
2 ribs celery, sliced
½ cup sliced red onion
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
⅔ cup crumbled goat cheese
Optional: chopped dates

Directions

For the dressing pour olive oil into small bowl and slowly add vinegar while whisking to emulsify.  Season with salt and pepper. 

For the salad, in a large shallow bowl add all salad ingredients except the crumbled goat cheese. Pour ⅔ cup of dressing on the salad and toss well to combine and coat leaves and wheat berries with salad dressing. Taste adjust seasoning with salt and pepper and additional salad dressing if needed.  Sprinkle with goat cheese and serve.

Makes 8 servings