Heirloom Wheat Berry Salad with Roasted Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Nutty heirloom wheat berries paired with caramelized roasted root vegetables and a tangy apple cider vinaigrette for a deeply flavorful vegetarian meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs Heirloom wheat berries, Carrots, Beets into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse wheat berries thoroughly under cold water. In a saucepan, combine 1 cup wheat berries and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 50-60 minutes until tender but still chewy.
  2. Step 2: Preheat oven to 400°F. Toss diced carrots and beets with 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes until edges are caramelized and tender.
  3. Step 3: Whisk together 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp maple syrup, and 1 tbsp olive oil in a small bowl until emulsified.
  4. Step 4: Drain cooked wheat berries and spread on a plate to cool slightly. Toss cooled wheat berries with roasted vegetables, 3 tbsp chopped parsley, and the vinaigrette until evenly coated.

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