If you have pre-cooked the grain and root vegetables over the weekend. This salad takes minutes to assemble during a busy week night.
1 cup spelt berries
1 beets, 1 carrot, 1 parsnip
1/4 cup dried cranberries
1/3 cup walnuts
4 cups arugula
thyme and sage
1 TBSP olive oil (to bake the root vegetables)
Vinaigrette: Lemon juice and olive oil
Optional: Fresh goat cheese
Soak the spelt berries 8 hours or overnight.
Drain, add water and boil spelt berries with a little sea salt or Himalayan salt for 50-60 minutes (or more if grain too al dente. Soaking helps speed up the cooking. Taste it!).
Meanwhile peel the beet, carrot and turnip. Cut them in medium size chunks and in a bowl coat them with 1 TBSP of olive oil, thyme and sage, a little salt and black pepper. Transfer them into a baking pan and bake them at 400 degrees F in the pre-heated oven for 45 min.
Toss the spelt berries, roasted root veggies, cranberries, chopped walnuts and arugula in a serving salad bowl. Sprinkle lemon and 1 or 2 TBSP of extra virgin olive oil and serve lukewarm or cold.
Spelt berries are a mild, very digestible grain, often used by people on wheat-free diets (but it contains gluten). It is packed with protein with 6.34g protein per 1/4 cup cooked. It is a good source of the mineral manganese which is crucial for healthy metabolism. It tastes sweet and nutty. I like this grain to make hearty winter salads.