Chef Todd Heberlein’s Wheatberry Salad

Chef Todd Heberlein of Volante Farms made a delicious fall salad on stage at the Let’s Talk About Food festival while highlighting apple varieties he loves to cook with. Here is his recipe for a nutrient packed wheatberry salad that is perfect for this time of year. 

WHEATBERRY SALAD with BEETS, KALE, and SMOKED APPLE VINAIGRETTE
SERVES 4

From his book, The Volante Farms Cookbook 

2 to 3 beets (about 1 pound), tops removed
2 tablespoons olive oil
1 1⁄2 cups wheatberries, soaked in water overnight
Kosher salt, to taste
Black pepper, to taste
1 bunch kale, stems discarded and finely chopped
1 cup Smoked Apple Vinaigrette
1⁄3 cup blue cheese, crumbled, divided
1⁄3 cup chopped Marcona almonds, divided

Preheat oven to 400 ̊F.

Rinse beets well, drizzle with olive oil, and wrap tightly in foil. Bake until tender, about 45 minutes to 1 hour. Let cool in foil for 15 minutes, remove skins with a paper towel, cut beets into quarters, and set aside.

Drain the wheatberries and add to a pot with 3 cups of water and a pinch of salt and pepper. Bring to a boil, then lower heat and simmer until tender, about 40 to 50 minutes. Strain wheatberries, immediately toss with kale, and let cool for 15 minutes.

In a large bowl, mix together wheatberries, beets, Smoked Apple Vinaigrette, and half of the blue cheese and Marcona almonds. Divide onto plates and garnish with the remaining cheese and almonds.

SMOKED APPLE VINAIGRETTE
MAKES ABOUT 1 PINT

 2 Honeycrisp apples
1 1⁄4 cups extra virgin olive oil, divided
1 tablespoon chopped sage
1 tablespoon honey
1 teaspoon smoked paprika
Kosher salt, to taste
Black pepper, to taste
1⁄4 cup cider vinegar
2 tablespoons apple cider
1 tablespoon whole grain mustard

Preheat oven to 350 ̊F.

Peel, core, and chop the apples. Toss apples with 1/4 cup olive oil, sage, honey, paprika, and a pinch of salt and pepper. Place on a foil-lined sheet pan and roast for 20 minutes. Remove and let cool.

Place roasted apples, cider vinegar, apple cider, and mustard in a blender. Pulse for 30 seconds, then scrape down the sides and pulse for another 10 seconds. With the blender still running, slowly pour in remaining olive oil. Season to taste with salt and pepper. This vinaigrette will keep in the refrigerator for 12 days.

 

 

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