Wheatberry beet and turnip toss

This unique combination is perfect to jazz up your holiday table.

by Emily Richards PH Ec.
168 cal Serves 6
Prep time 0h 15m
Cook time 1h 0m
Total time 1h 15m
generic kitchen utensils



  1. Step 1

    Wrap beets with foil in 1 package and wrap turnips with foil in another package. Roast both in 400° F (200° C) oven for about 1 hour or until tender when pierced with a knife. Let cool slightly and peel skin from both beets and turnips. Cut into bite size pieces.
  2. Step 2

    Meanwhile, in a pot of boiling water, cook wheatberries for about 35 minutes or until tender but still chewy. Add green beans and cook for 5 minutes. Drain well and set aside.
  3. Step 3

    In a large bowl, whisk together lemon juice, oil, honey, ginger, hot pepper sauce and pepper. Toss with wheatberry mixture, beets and turnips to coat. Serve warm.


  • When serving this up as a main option be sure to stir in 1 can (19 oz/540 mL) no salt added lentils or chickpeas with the mixture to serve.
  • For a milder version, simply reduce the hot pepper sauce.

Nutritional information

Per serving (1⅓ cups /325 mL)

5 g
61 mg
403 mg
Total fat
3 g
Saturated fat
0 g
34 g
6 g
10 g
Added sugars
4 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.