A vibrant and nutritious salad combining roasted beets, hearty wheat berries, and a zesty lime herb dressing.
Preheat your oven to 400°F.
Preheating ensures even cooking of the beets.
Peel and cube the beets into 1/2-inch pieces.
Cutting the beets into uniform pieces ensures even roasting.
Toss the beet cubes with a drizzle of olive oil and a pinch of salt, then spread them on a baking sheet.
Use parchment paper for easy cleanup.
Roast the beets in the oven for 30-40 minutes, stirring halfway through, until tender and slightly caramelized.
Check the beets with a fork to ensure they are tender.
In a large bowl, combine the cooked wheat berries, black beans, toasted walnuts, and chopped scallions.
Ensure the ingredients are evenly distributed for consistent flavor.
In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, and a pinch of salt to make the dressing.
Taste the dressing and adjust the seasoning as needed.
Add the roasted beets to the salad base, then drizzle with the dressing and toss to combine.
Toss gently to avoid breaking the beets.
Serve the salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Garnish with additional cilantro for a fresh touch.
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