Local Wheat Berry Salad with Beets, Blue Cheese, Kale and Roasted Apple Vinaigrette

Photo by Michael Piazza / Styled by Catrine Kelty

Local grains are in abundance in New England, so feel free to mix it up with whole rye or spelt instead of wheat berries. This is a hearty salad with a variety of textures and flavors that could serve as dinner all on its own or as a side dish alongside a piece of fish or poultry. Leave out the cheese for a dairy-free version.

Serves 4–6

2 pounds red beets
2 tablespoons olive oil
8 sprigs thyme
salt and freshly ground black pepper, to taste
2 cups wheat berries
1 bunch kale, stems discarded and leaves chopped
½ cup crumbled blue cheese (Great Hill Blue in Marion, MA, is my favorite)
1⁄3 cup chopped Marcona almonds
Roasted Apple Vinaigrette

Roasted Apple Vinaigrette:
2 Honeycrisp apples, peeled, cored and roughly chopped (or other apples)
1¼ cups olive oil, divided
1½ tablespoons honey
1 tablespoon chopped sage
¼ cup apple cider vinegar
2 tablespoons sweet apple cider or juice
1 tablespoon whole-grain mustard
salt and freshly ground pepper, to taste

Preheat oven to 400°F.

Place wheat berries on a sheet pan and toast in the oven until a little darker and aromatic, about 8–10 minutes. Remove from the oven and set aside.

Rinse and pat the beets dry and place on a large sheet of foil on a baking sheet. Coat the beets with olive oil and sprinkle with the thyme; season lightly with salt and pepper. Wrap beets tightly in the foil and place the pan in the oven. Cook until tender, about 45 minutes to an hour until tender. Unwrap the foil and let cool for 15–20 minutes. Using paper towels, gently wipe off the skin. Trim the ends, then cut beets into bite-size pieces. Set aside.

Rinse the wheat berries with cold water. Place in a pot with 4–5 cups of water and a teaspoon of salt and a pinch of pepper. Bring just to a boil and then reduce to a simmer. Cook until tender but toothsome, about 25–30 minutes (taste to be sure). Add the kale to the pot and cook until wilted, about 4–5 minutes. Drain, rinse with cold water and let cool completely.

In a large bowl, toss the wheat berries, beets, half of the cheese and almonds with enough vinaigrette to coat and more salt and pepper to taste. Divide onto plates and garnish with remaining cheese and almonds and a drizzle of extra vinaigrette.

For the vinaigrette: Preheat oven to 350°F.

Mix the apples, ¼ cup olive oil, honey, sage and a pinch of salt and pepper. Place on a foil-lined sheet pan and roast until tender, about 20 minutes. Let cool completely.

Place the roasted apples, vinegar, cider and mustard in a blender and pulse for 15 seconds. Slowly pour in the remaining 1 cup oil until it’s emulsified. Season to taste with salt and pepper. Reserve any extra vinaigrette in the fridge, up to one week.

This recipe appeared in the Winter 2023 issue as part of a larger story on Farm to Table Cooking.