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!
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.
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!
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!


- 1 1/2 cup uncooked wheat berries
- 1 1/2 cup unsweetened orange juice
- 1 1/2 cup water
- Zest of 1 orange
- 6 medium to large beets, peeled and cut into bite sized pieces
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp dried ginger
- 2/3 cup extra light tasting olive oil
- 2/3 cup unsweetened orange juice
- 3 tbsp white balsamic vinegar
- 2 tbsp honey
- Zest of 1 orange
- 1/4 tsp dried thyme
- 1/4 tsp dried ginger
- 1/2 tsp salt
- 1 clove garlic, very finely minced
- 1 tsp poppy seeds
- Fresh salad greens
- Arugula
- Shaved Parmesan to taste
- 4 tbsp roasted sunflower seeds
- Bring orange juice, zest, and water to a boil.
- Stir in wheat berries, reduce heat, and simmer approximately 1 hour, or until wheat berries are tender and liquid is absorbed.
- Preheat oven to 400 degrees Farenheit.
- Toss chopped beets with 2 tbsp EVOO and seasonings.
- Place on baking sheet and roast for 20-25 minutes until fork tender.
- Remove from oven and combine with cooked wheat berries and 1/2 cup dressing.
- Refrigerate at least 2 hours, or until ready to serve.
- Combine all ingredients in blender and blend until emulsified.
- Transfer to jar and refrigerate.
- On each plate, place a generous amount of greens and arugula.
- Top with 1 cup Beet/Wheat Berry/Dressing mixture.
- Sprinkle with a few sunflower seeds and Parmesan shavings.
- Drizzle with a little more salad dressing as desired.
- The dressing can also be made by combining all the ingredients in a lidded mason jar and shaking well to combine.
- This salad makes an excellent light yet satisfying lunch, or a perfect accompaniment to an evening meal.