Heirloom Wheat Berry Salad with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 salads (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.

Ingredients

• 1 cup Heirloom wheat berries
• 2 medium, peeled and diced Carrots
• 2 medium, peeled and diced Beets
• 3 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp Maple syrup
• 3 tbsp, chopped Fresh parsley

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.