Wheat Berry, Beet, and Cilantro Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Wheat Berry, Beet, and Cilantro Salad


Dominica Rice-Cisneros, Cosecha

This recipe was demonstrated for CUESA’s Market to Table program on February 7, 2015.

Serves 8


2 cups dry wheat berries
3 bunches red beets, washed, tops removed
2 teaspoons salt, plus more to taste
2 cucumbers , peeled and diced
½ bunch cilantro, stems removed, chopped
½ pound baby salad greens
1 large avocado

Lemon Vinaigrette
2 cloves garlic, pounded
½ cup lemon juice
½ cup olive oil
Salt and black pepper


1.    Soak the wheat berries overnight in a large quantity of water.

2.    To make the vinaigrette, combine the garlic and lemon juice in a medium bowl. Slowly add the olive oil while whisking vigorously. Season to taste with salt and pepper.

3.    Preheat the oven to 350ºF. Roast the beets in a pan just large enough to hold them, with 1 cup of water and 2 teaspoons salt. Cover with foil and cook until tender, about 45 minutes. When cool, remove the skin from the beets and dice into cubes. Toss the beets with half of the lemon vinaigrette and a pinch of salt.

4.    Bring the wheat berries to a boil in a large pot of salted water. Cook like pasta, until  tender (about one hour), and drain. Cool until room temperature. When the wheat berries are cool, toss with the remaining lemon vinaigrette and add the cucumber, chopped cilantro, and a pinch of salt.

5.    To serve, lay a few salad greens on the plate, add a spoonful of grains to each, and top with the beets. Garnish each salad with sliced avocado, cilantro leaves, and a pinch of salt.

Photo by Linda Wong.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »