- 1 Better Basics Organic Wheat Berries
- 2 medium beets (cleaned and ends trimmed)
- 2 medium heirloom tomatoes or a handful of cherry tomatoes
- ¼ of a cucumber
- Approx 3 leaves of kale
- ½ cup crumbled feta
- Small handful fresh basil or mint leaves
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- ½ tsp sea salt
- Freshly ground black pepper
Bring wheat berries to a boil in a pot with 4 cups water, 2 Tbsp apple cider vinegar, and a healthy pinch of salt, then lower to medium/low heat and simmer for 50-60 minutes. Done when plump and nicely chewy! Turn off the heat and let them sit in the cooking water to soften further until you're ready to drain them before assembling the salad.
While the wheat berries are cooking, place the beets in a pot and cover them with water that's been generously salted. Then bring to a boil and leave them boiling for 20-40 minutes, based on their size. When done they should be tender when pierced with a knife. Run them under cold water and once they're cool enough, rub off the skins. Chop into cubes and set aside.
Add all the dressing ingredients to a jar and shake until combined, set aside until you're ready to add it to the salad.
Chop the rest of the ingredients and add to a large salad bowl, kale can be finely chopped and massaged with olive oil before adding to the bowl. Add the beets and crumbled feta and dress the salad, add salt and pepper to taste. Mix it all up and enjoy! Top with more feta and/or chopped herbs for serving.
Photo Credit: @handful.of.flour