Roasted Rainbow Carrots & Wheat Berry Salad
Prep time
Total time
  • 2 cups cooked GRAIN Wheat Berries
  • 2 large leeks, washed and sliced
  • 2 pounds rainbow carrots, peeled & sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 bunch basil
  • 1 shallot, minced
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp sugar
  • 1 tsp salt
  1. Pre-heat the oven to 400 degrees and lightly oil two flat rimmed baking trays. Toss the prepared veggies in a large bowl with the olive oil and ½ tsp salt. Lay the oil-coated veggies flat on the baking trays and roast for 25 minutes or so, stirring a few times. The vegetables should be browning and caramelized. Remove from the oven and let cool a little.
  2. While the veggies are cooking, prepare the dressing by placing the minced shallot, wine vinegar, olive oil, mustard, sugar, and salt together in a jar or bowl. Shake or whisk and set aside.
  3. Combine the cooked wheat berries, roasted vegetables, and the dressing together and stir well. Tear in the fresh basil leaves from the bunch just before serving.
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