Roasted Beet & Orange Wheat Berry Salad

Roasted Beets & Orange Wheat Berries Salad | cookeatbehealthy.com

Do you ever get a really random intense food craving?!?  Something that just strikes out of the blue with no rhyme nor reason?!?  It happened to me one day last week.  I was quilting away and all of the sudden…BEETS…I just had to have some beets!  Now don’t get me wrong – I like beets!  I like beets quite a lot actually.  But considering I’m not pregnant I just thought it was an odd craving!  Has anybody ever heard of menopausal cravings?  Maybe that’s a thing and if so, I need to know about it so I can blame one more thing on menopause!  If it’s not a thing – tough!  I’m blaming menopause anyway! 😉

I use my quilting (my “real” job) time to think deep thoughts…thoughts about life, family, politics, the afterlife, relationships, business, etc., and oddly enough…to develop recipes! 😉  I just figure if I’m standing behind a noisy machine for a couple hours, doing something that for the most part comes as second nature and thus requiring little thought, I may as well put that idle thinking time to good use!  So by the time I’d finished the quilt I was working on, I’d come up with a recipe for those beets I was craving!  And today I’m sharing it with you…just in case you have a sudden random beet craving!

Roasted Beet & Orange Wheat Berry Salad | cookeatbehealthy.com

The beets are peeled and cut into bite sized pieces, tossed with olive oil and a few seasonings, and roasted until they’re fork tender.  The wheat berries are simmered in a mixture of water and orange juice to infuse them with a hint of orange flavor. The dressing is a simple vinaigrette made from olive oil, white Balsamic vinegar, orange juice, honey, poppy seeds, and seasonings.  The cooked beets and berries are combined along with a little of the dressing and refrigerated for a few hours to allow the flavors to meld and to completely chill.  

Roasted Beet & Orange Wheat Berry Salad | cookeatbehealthy.com

There’s something really wonderful about the earthy sweetness of the roasted beets and the subtle orange flavor and chewy texture of the wheat berries that combine to make an incredibly hearty and flavorful mid-winter salad! A bed of mixed greens with spicy arugula, the roasted beets and orange wheat berries, some roasted sunflower seeds for crunch, a few shavings of Parmesan cheese, and a tangy citrus dressing make this a perfect lunch! Serve it alongside a piece of baked fish or chicken and you’ve got a satisfying dinner! Any way you choose to serve it, it’s a little departure from the typical winter fare…a uniquely bold salad to satisfy my kooky beet craving!  I hope my beet-craving-inspired salad brightens your day and helps chase away the mid-winter doldrums!  

Roasted Beet & Orange Wheat Berry Salad | cookeatbehealthy.com

What have you been craving lately?  Anything as random as beets?!? Let me know in the comments what you’ve had a hankering for and what you made to satisfy your craving!  Or…share your craving and we can brainstorm a recipe together!

Roasted Beet & Orange Wheat Berry Salad
Serves 8
A uniquely bold and flavorful salad perfect for chasing away mid-winter doldrums!
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421 calories
24 g
19 g
31 g
13 g
8 g
286 g
805 g
17 g
0 g
22 g
Nutrition Facts
Serving Size
286g
Servings
8
Amount Per Serving
Calories 421
Calories from Fat 274
% Daily Value *
Total Fat 31g
48%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 19mg
6%
Sodium 805mg
34%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
14%
Sugars 17g
Protein 13g
Vitamin A
9%
Vitamin C
77%
Calcium
38%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Wheat Berries
  1. 1 1/2 cup uncooked wheat berries
  2. 1 1/2 cup unsweetened orange juice
  3. 1 1/2 cup water
  4. Zest of 1 orange
For the Beets
  1. 6 medium to large beets, peeled and cut into bite sized pieces
  2. 2 tbsp extra virgin olive oil
  3. 1/2 tsp salt
  4. 1/2 tsp dried thyme
  5. 1/4 tsp dried ginger
For the Dressing
  1. 2/3 cup extra light tasting olive oil
  2. 2/3 cup unsweetened orange juice
  3. 3 tbsp white balsamic vinegar
  4. 2 tbsp honey
  5. Zest of 1 orange
  6. 1/4 tsp dried thyme
  7. 1/4 tsp dried ginger
  8. 1/2 tsp salt
  9. 1 clove garlic, very finely minced
  10. 1 tsp poppy seeds
For the Salad
  1. Fresh salad greens
  2. Arugula
  3. Shaved Parmesan to taste
  4. 4 tbsp roasted sunflower seeds
For the Wheat Berries
  1. Bring orange juice, zest, and water to a boil.
  2. Stir in wheat berries, reduce heat, and simmer approximately 1 hour, or until wheat berries are tender and liquid is absorbed.
For the Beets
  1. Preheat oven to 400 degrees Farenheit.
  2. Toss chopped beets with 2 tbsp EVOO and seasonings.
  3. Place on baking sheet and roast for 20-25 minutes until fork tender.
  4. Remove from oven and combine with cooked wheat berries and 1/2 cup dressing.
  5. Refrigerate at least 2 hours, or until ready to serve.
For the Dressing
  1. Combine all ingredients in blender and blend until emulsified.
  2. Transfer to jar and refrigerate.
For the Salads
  1. On each plate, place a generous amount of greens and arugula.
  2. Top with 1 cup Beet/Wheat Berry/Dressing mixture.
  3. Sprinkle with a few sunflower seeds and Parmesan shavings.
  4. Drizzle with a little more salad dressing as desired.
Notes
  1. The dressing can also be made by combining all the ingredients in a lidded mason jar and shaking well to combine.
  2. This salad makes an excellent light yet satisfying lunch, or a perfect accompaniment to an evening meal.
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calories
421
fat
31g
protein
13g
carbs
24g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Grilled Beets & Cabbage Steaks

Grilled Beets & Cabbage Steaks | cookeatbehealthy.com

Around here Saturday is Farmers Market day!  I choose to support local farmers for many reasons, not the least of which is that I love fresh produce, and pound for pound I’m pretty sure I out-eat about 90% of the population of the United States when it comes to fruit and vegetables!  I also like to shop the farmers markets for the unique things I find there. Ours usually always has Bison meat, eggs, popcorn, crafts, baked goods, chickens, hot breakfast selections, and of course, fresh produce in abundance!  I also like hanging out at our local farmers market because I typically always find someone I know to visit with!  But if I’m to be 100% honest, I suppose one could argue that the real reason I shop our farmers market is because I’m lazy!  😜  Yep…you heard me right!  I’m just too lazy to have my own garden.  I’ve tried.  Really I have!!!  I start out all gung-ho and excited about what to plant, which plants are best planted together, which new variety of vegetables are must haves, etc.  But then….it gets HOT!  And the weeds grow faster and taller than the vegetables.  And then it gets too dry and I have to haul the garden hose all the way up the hill to the garden.  And then it gets buggy and I get bit by too many mosquitoes.  Until finally I throw in the towel, or I should say trowel 😉, and just go to farmers market.  It’s faster, easier, cooler, way more fun, and there’s always a fantastic variety of produce to choose from!  

Grilled Beets & Cabbage | cookeatbehealthy.com

At this past Saturday’s farmers market I found these gorgeous beets and cabbage!  As a child I didn’t really like beets.  To me they smelled like dirt and my mom always put some funky sauce on them.  I did kinda like cabbage when mom put it in the Sunday roast with the carrots and potatoes though.  But I’m all grown up now and my tastes have obviously (thank goodness) changed and so far I’ve yet to meet a vegetable I don’t absolutely love!  

My plan for Saturday dinner was to keep it simple with a couple grilled chicken breasts and let these beautiful vegetables be the star of the show.  I have two favorite ways to prepare vegetables.  One is to roast them in the oven, and the other, even simpler method is to grill them.  Grilling is super easy, it doesn’t heat up the house, and the flavor of grilled veggies is beyond comparison!  They become smoky and tender and slightly charred.  The natural sugars in the vegetables caramelize and enhance their already fresh flavors.  And honestly I guess my tendency toward laziness may play into the whole grilling veggies thing too!  I slice, cut, or trim whatever vegetables we scored at farmers market, toss it with a little EVOO, salt & pepper, sometimes adding garlic, paprika, and/or cayenne and other seasonings, spread them evenly on the grill, and cook until just fork tender!

To prepare the beets I washed and cut off the very root and the leaf ends, then peeled and sliced them into about 1/4 inch thick slices.  After I sliced them I put the beets in a gallon size resealable bag, sprinkle them with salt & pepper, drizzled them with EVOO, shake ’em all up, and then grill those beautiful beets in a single layer over medium-high heat for about 15 minutes until they’re cooked al dente.

Grilled Beets Cookeatbehealthy.com

I prep the cabbage for grilling in much the same way.  I trim the stem end so it’s flat.  Set the flat end on your cutting surface and slice the cabbage into about 1″ thick sections.  Then I brush both sides with EVOO, sprinkle both sides with salt, pepper, and garlic powder, then place the cabbage steaks on the grill and cook for about 15 minutes, or until softened slightly and cooked through.

Grilled Cabbage | cookeatbehealthy.com

Grilled Beets & Cabbage | cookeatbehealthy.com

Grilled Beets & Cabbage Steaks
Serves 4
A super simple and super scrumptious side dish of grilled vegetables that is perfect to serve alongside a piece of grilled chicken or fish!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
222 calories
23 g
0 g
14 g
5 g
2 g
344 g
160 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
344g
Servings
4
Amount Per Serving
Calories 222
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
33%
Sugars 7g
Protein 5g
Vitamin A
6%
Vitamin C
167%
Calcium
13%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch, or 4-6 large beets
  2. 1 large cabbage
  3. 4 tbsp EVOO, divided
  4. salt, ground black pepper, and garlic powder to taste
Instructions
  1. Preheat a gas grill to medium-high heat, or prepare a charcol grill accordingly.
For the beets
  1. Trim both the root and leaf ends of the beets, peel with a vegetable peeler, and slice into approximately 1/4" rounds.
  2. Place beets in a gallon size resealable bag, sprinkle with salt and pepper to taste, drizzle with 2 tbsp EVOO, seal the bag and shake until both sides of beet slices are well coated.
  3. Place beet slices in a single layer on pre-heated grill.
  4. After about 8 minutes, turn beets over and continue grilling until both sides are slightly charred and the beets are al dente, approximately another 7-8 minutes.
  5. Remove from grill and serve piping hot.
For the Cabbage Steaks
  1. Remove and dispose of loose outer leaves and thoroughly wash cabbage.
  2. Trim flat the stem end of the cabbage so it sits evenly on your cutting surface.
  3. Slice cabbage into about 1 inch thick slices.
  4. Brush both sides of cabbage slices with remaining EVOO and sprinkle both sides with salt, pepper, and garlic powder, to taste.
  5. Place cabbage steaks in single layer on pre-heated grill.
  6. After about 8 minutes, turn the cabbage steaks over and continue grilling until cabbage is somewhat softened and lightly charred on both sides, approximately another 7-8 minutes.
  7. Remove and serve hot off the grill.
Notes
  1. Store any leftovers in the refrigerator in a covered container.
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calories
222
fat
14g
protein
5g
carbs
23g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
It just doesn’t get any easier, tastier, or more beautiful than these grilled farmers market treasures!  What are some of your favorite finds from your local farmers market?