Roasted Beet Salad with Chèvre and Pomegranate

November 15, 2014

1/2 Cup Wheat Berries

3 Medium Beets

1/4 Sliced Fennel

1 TBSP EVOO

1 tsp Red Wine Vinegar

1 tsp Balsamic Vinegar

Salt/ Lemon Pepper

1/4 Cup Chèvre Goat Cheese

1/4 Cup Pomegranate Seeds

Place wheat berries in a bowl and cover with cold water. Let them soak for 30 minutes up to overnight. Scrub the beets and roast in a glass pan covered in tin foil at 425°F for 30-40 minutes until they...
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Nutritions

Calories
605

Sodium
411mg
17% DV

Fat
7g
11% DV

Protein
23g
47% DV

Carbs
118g
40% DV

Fiber
26g
106% DV