Golden Beet Salad With Wheat Berries And Pumpkinseed Vinaigrette

• 4 medium golden beets
• 3 tablespoons extra-virgin olive oil, divided
• 1 cup uncooked wheat berries
• 2 cups water
• 1/2 cup unsalted pumpkinseed kernels, toasted and divided
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup diced celery
• 1/4 cup thinly sliced shallots
• 2 tablespoons chopped fresh chives
• 1/4 cup celery leaves

1. Preheat oven to 400u0b0.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in center of a 16 x 12-inch sheet of foil; drizzle with 1 tablespoon oil. Fold foil over beets; tightly seal edges. Bake at 400u0b0 for 1 hour and 20 minutes or until tender. Unwrap beets; cool. Trim off beet roots; rub off skins. Cut beets into wedges.
3. While the beets cook, combine wheat berries and 2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until tender, stirring occasionally. Drain; cool slightly.
4. Place 1/4 cup pumpkinseed kernels in a large bowl, and coarsely crush with back of a spoon. Add honey and next 4 ingredients (through pepper); stir well with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring constantly with a whisk. Add beets, wheat berries, celery, shallots, and chives; toss gently. Sprinkle with the remaining 1/4 cup pumpkinseed kernels and celery leaves.

golden beets, extravirgin olive oil, uncooked wheat berries, water, unsalted pumpkinseed kernels, honey, mustard, sherry vinegar, kosher salt, black pepper, celery, shallots, fresh chives, celery

Taken from www.myrecipes.com/recipe/golden-beet-salad (may not work)