Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups wheat berries ((soaked overnight))
  • 6 beets
  • 1/2 cup pecans ((lightly roasted))
  • 1/4 cup cranberries
  • 2 tbsp golden raisins
  • 1/2 cup kalamata olives ( (optional))
  • 1/4 cup parsley ((chopped))
  • 1/2 cup cashews ((soaked for at least 30 minutes, then drained))
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • 1 tsp Sriracha sauce ( (adjust according to your taste))
  • Juice of 1 lemon
  • Salt to taste

Instruction

  • Cook the wheat berries. Rinse the berries and then place in a saucepan with 4 cups of water and 1 tsp salt. Bring to a boil, cover, then cook over a simmer for an hour or until the berries are tender but still slightly chewy. If using a pressure cooker, add 4 cups of water and cook for three whistles. Drain the cooked wheat berries before using.
  • To roast the beats, start by preheating the oven to 400 degrees. You can either peel the beets before roasting or after. I tend to prefer the after method because the skins come off more easily. Roast the beets on a baking sheet for 35-40 minutes. Turn over once halfway through cooking. The beets are tender when you can pierce the center with a fork easily. Remove the beets from the oven, let them cool, and then cut into 1/2-inch cubes.
  • Make the dressing by placing all ingredients in a blender with 1/2 cup water. Blend until very smooth.
  • Place the wheat berries, cranberries, raisins, olives if using, pecans, and parsley in a large bowl and toss together. Add the beets at the end, because they will color everything a deep red (including your fingers, so wear gloves if you must). Drizzle on the dressing and serve.