Beet and Walnut Wheat Berry Salad with Apple and Dill

Steps

1. 1

   Cook wheat berries

   • In a large pot, bring 4 cups of water to a boil over high heat.
   • Add the rinsed wheat berries and 1 teaspoon kosher salt.
   • Return to a boil, then reduce heat to medium-low and simmer, covered, for 45–50 minutes, until the grains are tender but still chewy and most of the water is absorbed.
   • The berries should have a slight bite, not be mushy.
   • Drain if any liquid remains and transfer to a large mixing bowl to cool.

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   Ready when: Grains are tender but still slightly chewy, water is mostly absorbed

   Tip: Don't overcook; wheat berries should maintain their texture, not turn to mush. Start tasting at the 40-minute mark.

2. 2

   Roast beetsOven 400°F / 205°C

   • While the wheat berries cook, trim the beet greens and roots, leaving about ½ inch of stem attached.
   • Scrub the beets clean under running water and pat dry.
   • Place on a rimmed baking sheet, drizzle lightly with olive oil, and season with salt and pepper.
   • Roast at 400°F (200°C) for 35–45 minutes, depending on size, until a fork pierces the center easily.
   • The skin should wrinkle slightly.
   • Remove from the oven and let cool for 5–10 minutes until you can handle them.

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   Ready when: Skin wrinkles and a fork pierces the center with no resistance

   Tip: Timing the beets to finish around the same time as the wheat berries keeps your workflow smooth. Roasting intensifies their earthy sweetness.

3. 3

   Toast walnutsOven 400°F / 205°C

   • While the beets and wheat berries cook, spread the chopped walnuts on a small section of the baking sheet (or a separate small sheet if space is tight).
   • Toast at 400°F (200°C) for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden.
   • Watch carefully so they don't burn.
   • Set aside to cool.

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   Ready when: Walnuts are fragrant and golden brown

   Tip: Toast walnuts on the same oven rack as the beets if space allows. Toasting brings out their rich, buttery flavor.

4. 4

   Peel and cube beets

   • Once the roasted beets are cool enough to handle, slip the skin off by rubbing gently under cool running water or with a clean kitchen towel.
   • The skin should come away easily.
   • Cut the beets into ½-inch to ¾-inch cubes.
   • You should have about 1½ cups of diced beets.
   • Set aside.

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   Ready when: Beets are peeled and cut into uniform cubes

   Tip: Wear disposable gloves or wash your hands immediately to avoid beet stains. Leaving the beets to cool for a few minutes makes them easier to peel.

5. 5

   Make vinaigrette

   • In a small bowl, whisk together 3 tablespoons sherry vinegar, ½ teaspoon Dijon mustard, and a pinch of kosher salt and black pepper.
   • Let sit for 30 seconds to allow the flavors to meld.
   • Slowly pour in 5 tablespoons extra-virgin olive oil while whisking constantly to emulsify the dressing.
   • Taste and adjust seasoning as needed.

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   Ready when: Vinaigrette is emulsified and well combined

   Tip: Whisking in the oil slowly ensures a stable, creamy emulsion. If the dressing breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing.

6. 6

   Assemble salad

   • Add the cooled beet cubes, toasted walnuts, and sliced red onion to the bowl with the cooled wheat berries.
   • Pour the vinaigrette over the top and toss gently but thoroughly, making sure all the grains are coated.
   • Let the salad sit at room temperature for 5–10 minutes to allow the flavors to meld.

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   Ready when: All ingredients are evenly coated and mixed

   Tip: Toss gently so the beets don't break apart and stain the wheat berries too intensely. The red onion will mellow as it sits.

7. 7

   Add apple and dill

   • Just before serving, add the sliced or matchsticked apple and chopped fresh dill to the salad.
   • Toss gently to combine.
   • The apple will stay crispest if added just before serving, and the dill will retain its bright, grassy notes.
   • Taste the salad and adjust the seasoning with salt and black pepper if needed.

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   Ready when: Apple and dill are evenly distributed throughout

   Tip: Add the apple and dill just before serving to preserve their crispness and fresh flavor. If you're serving later, pack them separately and toss in at the last moment.