Wheatberry beet and turnip toss
This unique combination is perfect to jazz up your holiday table.
168 cal Serves 6
Prep time 0h 15m
Cook time 1h 0m
Total time 1h 15m
Step 1Wrap 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.
Step 2Meanwhile, 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.
Step 3In 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.
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.
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