Beet and Emmer Salad
This winter salad balances earthy beets, citrus, and chewy emmer with mint and fennel, creating a dish that feels bright yet grounded. It’s both vibrantly fresh and deeply seasonal — rooted in the very best that winter has to offer.
Servings: 6 servings
Equipment
- medium mixing bowl
- Instant Pot (or large stock pot)
- colander
- Pint-Sized Mason Jar
Ingredients
For the Emmer
- ⅔ cup emmer berries
- 1 ½ cups water (plus additional for soaking)
For the Salad
- 3 medium beets (peeled and shredded)
- 1 medium fennel bulb (sliced thin)
- 2 medium oranges (peeled and segmented or cut into supremes)
- 1 cup pomegranate arils
- ½ cup chopped fresh mint
For the Dressing
- 1 medium shallot (minced)
- 1 tablespoon Dijon-style mustard
- ⅛ teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Grade A dark maple syrup
Instructions
Prepare the emmer.
- The night before you plan to make the salad, dump the emmer berries into a medium mixing bowl. Cover with warm water by two inches, and allow to soak overnight (8 to 12 hours).
- Drain the emmer, and transfer it to the insert of an Instant Pot, add an additional 1 ½ cups water, and pressure cook for 20 minutes. Alternatively, you can boil the emmer on the stove until tender, about 45 to 50 minutes. Drain, and reserve.
Preparing the salad.
- Combine the shredded beets, fennel, orange segments, pomegranate arils and mint in a large mixing bowl. Stir in the reserved emmer.
Preparing the dressing and finishing the salad.
- Add the shallot, mustard, salt, olive oil, vinegar, and maple syrup. Shake the jar vigorously until the dressing is well-emulsified. Drizzle over the salad, toss to coat and serve.
- Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
