Wheatberry Salad With Beets, Apricots And Walnuts

Ingredients

• ½ pound dried apricots
• ½ cup apple cider
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• 1 tablespoon grated orange rind
• 1 tablespoon Pernod
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup wheatberries, soaked in cold water overnight, then drained
• 4 cups chicken broth
• 6 medium beets, cleaned
• 8 shelled walnuts, lightly toasted and finely chopped
• ½ cup minced parsley leaves
• 2 tablespoons walnut oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    518 calories; 13 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 90 grams carbohydrates; 11 grams dietary fiber; 45 grams sugars; 14 grams protein; 7 milligrams cholesterol; 704 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the apricots and apple cider in a small bowl. Soak until plumped, about 1 hour. Drain, chop finely and set aside.
2. Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl. Season with the salt and pepper. Set aside.
3. Combine the wheatberries and chicken broth in a saucepan. Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes. Drain. Add to the vinaigrette. Toss. Set aside.
4. Combine the beets and 3 cups of cold water in a saucepan. Simmer over medium heat until tender, but not soft, about 20 minutes. Drain. Rinse under cold running water until cool. Peel. Cut into 1/2-inch dice. Add to the salad and toss. Add the apricots, walnuts and parsley and toss. Drizzle with walnut oil. Toss again. Season with salt and pepper. Divide among 4 plates and serve.

2 hours