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Beautiful Roasted Beet & Spelt Berry Salad

Beautiful Roasted Beet & Spelt Berry Salad

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Beets by Heather

A gorgeous salad with roasted beets.  Make the beets and spelt berries ahead and toss with dressing just before serving. This is especially delicious with our Gold Creek Farms Fresh Feta!

This is a stunning side dish for your holiday table!

Beautiful Roasted Beet & Spelt Berry Salad

Yield: Serves 6-8


  • 6 medium beets
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup spelt berries
  • 1 1/2 cup water
  • 1/2 cup cubed feta (or hard goat cheese, such as Goat Beemster)
  • 1/4 cup white balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic finely minced (or 1 teaspoon garlic paste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse black pepper


Trim greens off of beets and wash but don't peel. Place beets on a large sheet of aluminum foil and drizzle with the olive oil. Enclose the beets in the foil, making a packet and crimping the edges to seal. Place on a baking sheet and roast in a 350 degree oven for approximately 1 to 1 1/2 hours, or until beets are tender. Let cool. Peel beets by slipping off the peel under cool running water. Cut peeled beets into generous bite-sized pieces.

While the beets are roasting, bring water to boil in a medium sauce pan. Stir in spelt berries and reduce heat to a low simmer. Cover and cook for 45 - 50 minutes, until the spelt berries are tender yet chewy. Drain if necessary and cool.

Place cooled, cut beets and spelt berries in a serving bowl along with the cubed cheese.

Whisk vinegar, oil, garlic and seasonings together in a small mixing bowl.

Drizzle dressing over the beets, spelt berries and cheese. Gently toss to coat evenly.


A Local Goodness original recipe...inspired by our friends at Clarion River Organics


Note: beets and spelt berries may be cooked a day in advance and kept in the refrigerator until ready to prepare salad.

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