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Crock Pot Wheat Berry Salad

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This warm salad is a sweet delicious take on your everyday salad. The sweetness of the wheat berries balances out the earthiness of the beets and arugula. The goat cheese is an excellent creamy topper, however, goat cheese is a very strong flavor, so don’t add to much that you cover up the other flavors. To ensure even cooking in the crock pot, to try find beets of similar size. I would recommend adding this dish into your week night menu, the portions are generous and its a filling salad. Quarantine bonus, the ingredients may still be available at the store!

Serves: 4 | Serving Size: 1/4 of dish

Prep time: 20 minutes
Cook time: 10 – 11 hours on low or 7 to 8 hours on high.

Ingredients:

  • 1 cup, uncooked Wheat Berries
  • 2 garlic cloves minced
  • 2 teaspoons minced fresh Thyme or 1/2 teaspoon dried
  • salt and pepper
  • about 6 medium sized beets – trimmed and peeled
  • 3 tablespoon olive oil
  • 3 tablespoon red wine vinegar
  • 5 cups baby arugula
  • 1 1/4 large, granny smith apple sliced thin
  • 4 ounce, Goat Cheese Crumbles
  • sugar

Directions:

  1. Combine 5 cups water, wheat berries, garlic, thyme and 1/2 teaspoon salt in slow cooker. Wrap prepared beets individually in aluminum foil and place in slow cooker. Cover and cook until wheat berries and beets are tender. About 10 – 11 hours on low or 7 to 8 hours on high.
  2. Transfer beets to cutting board, open foil and let cool. Cut beets into bite sized wedges.
  3. Drain wheat berries if needed and return to now empty slow cooker. Whisk oil, vinegar, 1/2 teaspoon salt, pinch of pepper and sugar together in a bowl; stir into wheat berries. Gently fold in beets, arugula and apples – season with salt and pepper to taste.
  4. Sprinkle with goat cheese and serve warm. Enjoy!
  • Wheat berries and wrapped beets
  • Unwrap cooked beets and let cool before dicing
  • cooked wheat berries
  • Enjoy!

Nutrition Information: 
Per serving: Calories: 351; Total Fat: 18g;  Cholesterol: 35mg; Sodium: 246mg; Total Carbohydrates: 41g; Dietary Fiber: 10g; Sugars: 15g; Protein: 12g
Nutrition Bonus: Potassium: 612mg; Vitamin A: 44%; Vitamin C: 35%; Calcium: 23%; Iron: 10%

Adopted from: America’s Test Kitchen. “Beet and Wheat Berry Salad with Arugula and Apples.” Healthy Slow cooker Revolution. Brooline: American Test Kitchen, 2015. 216. Print.