Spelt Berry Beet Cauliflower Salad

Instructions:

1. Prepare Beets - wash beets and trim leaves, leaving about 1' of the stems on the beet. Wrap beets individually in foil and place on baking sheet.  Roast until cooked through 45 - 60 min.  Remove from oven, let cool, then peel and dice.  This can be done a day ahead if you like.

2. Prepare Spelt Berries - (While beets are baking)  In a medium sauce pan, bring the spelt berries, 3 1/2 cups of water with a pinch of salt to a boil.  Reduce to simmer and cover pan. Cook for up to 1 hour (check at 30 min. for chewy, but not tough consistency). Drain and put in fridge until needed.

3. Cauliflower Rice - (While Spelt Berries are cooking) take 1/4 head of cauliflower, cut into large chunks. Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full at a time.  Pulse until it is broken into couscous (rice size) pieces.  Heat a pan over medium high heat and add 2 tbs of water & the cauliflower couscous. Cover with a lid and cook for 2 min. or until the cauliflower is tender.

4. Dressing: Mix together in a small bowl... the balsamic vinegar, olive oil, honey, water, whole grain mustard, salt and pepper to taste

Assemble Salad:

In a large bowl mix together the couscous cauliflower, spelt berries and beets. Toss with a few tablespoons of the dressing.  Transfer to your salad bowl or serving container and top with feta and lemon zest. Serve with the remaining dressing.

Note Local Product: Spelt Berries - Oak Manor Farms, Tavistock, Feta - Red Dragon Dairy, Salford

Author of this recipe:

Abbey Sharp shared this recipe when cooking with Oxford Fresh ingredients at the Halls Creek Festival of Creativity.
 

Abbey Sharp is a Registered Dietitian (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey's Kitchen Inc. See more of Abbey’s recipes, videos and cooking tips at www.abbeyskitchen.com .