Beet and Wheat Berry Salad With Pickled Apples and Pecans Recipe

Serves: 8 Save

Ingredients (12)

  • 1 1/2 cups whole red winter wheat berries or other whole grain (12 ounces; 340g) (see note)
  • Kosher salt
  • 3 1/2 pounds (1.5kg) beet roots with their greens, roots and leafy stalks separated, 8 ounces' (225g) worth of leaves and stalks washed and chopped coarsely, remainder reserved for another use (see note)
  • 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling
  • 2 medium cloves garlic, minced
  • 1 cup white wine vinegar (8 ounces; 235ml)
  • 2 tablespoons (25g) sugar
  • 2 sprigs tarragon
  • 3/4 pound (340g) very crisp apples, such as Honeycrisps, cored and diced
  • 4 medium shallots, minced (6 ounces; 170g)
  • 1 1/2 cups pecans (6 ounces; 170g), toasted and roughly crumbled
  • 1 recipe Simple Vinaigrette

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