Wheat Berry Salad with Roasted Beets, Kale and Chèvre

Roasted beets are paired with wheat berries, nuts, cheese, greens and a splash of vinegar. There isn't a more satisfying salad around. Even better, it's vegetarian, high in fiber, vitamins A and C and super nutritious.

Photography By Jill Melton | March 27, 2015


  1. Combine wheat berries with 4 cups water. Place over medium heat and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour or until just tender (wheat berries are always a bit crunchy, that’s ok). Drain.
  2. Preheat oven to 450. Trim stalks and leaves from beets (save for later). Wash well. Wrap each beet in aluminum foil. Place on baking sheet in oven. Roast 20-30 minutes, or until tender when pierced with a paring knife. Unwrap and let cool. Rub skins off beets(the skins will rub off effortlessly). Cut beets into 1-2-inch chunks.
  3. Cut kale into thin strips or a chiffonade. Combine kale, wheat berries, and beets in a large bowl. Toss well. Add chèvre, oil, vinegar, salt and pepper. Toss well. Serve cold or room temperature. Serves 6 as a main dish or 10 as a side.

About this recipe

Feta cheese works just as well as fresh goat cheese, althought it's a touch saltier.


  • 1 cup wheat berries or kamut
  • 3 large beets
  • 5 leaves dinosaur kale (or any kale or spinach)
  • 2 ounces chèvre or goat cheese
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • pepper
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