How to make
2 cups (500 mL)Wheat berries
12Small golden beets (about 1 kg), scrubbed
1Large fennel bulb, trimmed and cut in 1/2-inch (1 cm) thick wedges
1 tsp (5 mL)PC®Blue Menu®Omega Oil
1/3 cup (75 mL)Red wine vinegar
1 tbsp (15 mL)Grainy Dijon mustard
1/4 cup (50 mL)PC®Blue Menu®Omega Oil
1/2 tsp (2 mL)Salt
1/2 tsp (2 mL)Freshly ground black pepper
1 cup (250 mL)Finely chopped red onion
1 pkg (142 g)PC®Organics Baby Arugula
How to make
- Step 1
Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper or foil.
- Step 2
Place wheat berries in large saucepan. Add 7 cups (1.75 L) water; stir to combine. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover with tight-fitting lid and simmer for 50 to 60 minutes or until tender, adding additional water as necessary. Drain well; set aside to cool.
- Step 3
Meanwhile, place beets in a shallow roasting pan or 13 x 9-inch (3 L) glass baking dish. Add enough water to come 1-1/2 -inches (4 cm) up sides of pan. Cover tightly with foil. Roast in centre of oven for 50 to 60 minutes or until tender when pierced with fork. Remove and discard foil; let stand until cool to touch. Once cooled, peel and cut into wedges; set aside.
- Step 4
Place fennel wedges flat on prepared baking sheet. Drizzle with 1 tsp (5 mL) oil. Roast in centre of oven for 25 to 30 minutes, turning once halfway, or until golden and tender. Let cool.,
- Step 5
Whisk together vinegar and mustard in small bowl. Gradually whisk in 1/4 cup (50 mL) oil until mixture is thickened and smooth. Season with salt and pepper. Stir in red onions; let stand for 15 minutes.,
- Step 6
Combine wheat berries, beets and fennel in large bowl. Drizzle dressing over top; toss to combine. Just before serving, toss salad together with arugula.