by Isobel

I can’t even remember the last time I had beets. I always forget about them, which is odd considering what a great color they are , and who doesn’t want pretty food? And sometimes they’re even better than carrots. I also love that you can use the leaves AND the roots, in one dish. That’s efficiency for you.

Beet Salad with Wheatberries (4 servings)

for the salad

4 cups cooked wheatberries

1/2 lb beet greens, chopped

1 lb beets, peeled and grated (this should probably be 1 bunch)

1/2 lb fennel bulb, chopped

for the dressing

1 1/2 Tbsp flax oil

2 Tbsp balsalmic vinegar

1 generous tsp dried dill

1/2 tsp mustard powder

1 tsp agave nectar or honey

salt and pepper to taste

(1) Mix together beet greens, grated beets and fennel in a large bowl. Add dressing and toss to coat. (2) Divide wheatberries evenly among 4 bowls. (3) Divide salad evenly and top wheatberries with salad and serve.