This is a great recipe to make when it’s winter slowly turning to spring, it’s still the season for root vegetables and hardy greens but you are tiring of soup and crave some form of salad, something sunny yellow and bright…
- 1 1/4 cup wheat berries
- 12 oz tempeh, chopped
- 1 bunch lactino kale, center ribs removed, leaves cut in ribbons
- 3 medium golden beets
- 1 yellow pepper, diced
- 2-3 medium shallots, about 1/4 cup, minced
- fresh ginger root, about 1/2 inch or 2 T, minced
- 4 ounces feta, crumbled
- olive oil and balsamic vinegar for dressing with sea salt, freshly ground pepper
Cull then rinse dried wheat berries well. Soak for 6 hours or overnight. Drain, rinse well, cover with fresh water, add pinch of salt. Bring to boil then turn down to simmer uncovered for about 25 minutes, until wheat berries are soft and lightly chewy. Drain, rinse in cold water to cease cooking, drain and set aside in large serving bowl. Season to taste with fresh ground pepper and a little sea salt, if desired.
Meanwhile, preheat oven to 375°. Cut off beet greens and set aside for other use. Cut off roots, cut each beet in half, then arrange beets in a small baking dish and drizzle with a little olive oil. Add a couple T water, then cover and bake beets until tender when pierced with a fork, about 45 minutes. Rinse in cool water, scrape off skins with sharp knife. Let cool then cut into bite sized pieces.
Chop tempeh, then saute in 2 T olive oil over medium heat for about 5 min, covering then stirring repeatedly to cook through and brown nicely but prevent burning. When tempeh is done cooking, add it to the cooked wheat berries in the serving bowl.
Add 2 T olive oil to the pan you cooked the tempeh in, then saute the shallots, ginger root, kale ribbons and chopped yellow pepper over medium heat for 3-4 minutes until shallots and ginger are fragrant, kale and yellow pepper lightly softened.
Add beets, kale and yellow pepper to wheat berries and tempeh. Drizzle salad with olive oil and balsamic vinegar; stir gently to combine. Salad can be made 1-2 days ahead, and improves the second day. Cover and refrigerate. Tastes great served cold, room temp, or warmed. Serve topped with feta.