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–+ servings

Best Beet & Wheat Berry Salad with Arugula & Apples One-Pot Recipe

This one-pot recipe makes a hearty and nutritious salad by using a slow cooker to prepare chewy wheat berries and tender beets with minimal effort.
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Course Main Course, Salad, Side Dish
Cuisine American
Servings 4 to 6 people

Equipment

  • 4- to 6-quart slow cooker

Ingredients
  

  • 1 cup wheat berries
  • 2 garlic cloves minced
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • ½ teaspoon table salt plus extra for cooking wheat berries
  • 5 cups water
  • 1 pound beets trimmed
  • 1 Granny Smith apple cored, halved, and sliced ¼-inch thick
  • 4 ounces 4 cups baby arugula
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon pepper
  • ¼ teaspoon sugar
  • 4 ounces goat cheese crumbled (1 cup)

Instructions
 

Cook the wheat berries and beets:

  • In a slow cooker, combine 5 cups water, wheat berries, garlic, thyme, and ½ teaspoon salt.
  • Wrap beets individually in aluminum foil and place them in the slow cooker.
  • Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours, until wheat berries and beets are tender.

Prepare the beets:

  • Transfer beets to a cutting board, open the foil, and allow them to cool enough to handle.
  • Rub off the beet skins with a paper towel, then cut them into ½-inch-thick wedges.

Assemble the salad:

  • Drain wheat berries and transfer to a large serving bowl, allowing them to cool slightly.
  • Add beets, apple slices, arugula, olive oil, vinegar, salt, pepper, and sugar, tossing to combine.
  • Adjust seasoning to taste.
  • Sprinkle with crumbled goat cheese and serve.

Notes

Cook Time: 6 to 8 hours on low or 4 to 5 hours on high
Keyword easy one-pot salad, healthy grain salad, hearty salad recipe, One pot slow cooker recipe, slow cooker beet recipe, vegetarian meal prep, wheat berry salad
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