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Beet & Berry Grain Bowl

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Prep Time60 min
Cook Time5 min

A healthy and vibrant nourishing bowl, made complete with fresh berries, quinoa, kale, and beets.

INGREDIENTS

    For the Wheat Berries:

  • 1 cup dry wheat berries
  • 3 cups water
  • 1 tablespoon extra virgin olive oil

    • For the Quinoa:

  • 1 cup dry red or black quinoa
  • 3 cups water
  • 1 tablespoon extra virgin olive oil

    • For the Crispy Kale

  • 1.5 oz kale, laciniato
  • 1 tablespoon shallot, halved & thinly sliced

    • For the Raspberry Champagne Vinaigrette:

  • ½ tablespoon shallot
  • ½ tablespoon garlic
  • ½ tablespoon Dijon Mustard
  • 1 tablespoon granulated sugar
  • ½ cup champagne vinegar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1½ cups canola oil
  • ½ cup California Giant raspberries

    • For the Roasted Red and Gold Beets:

  • 1 roasted red beet
  • 1 roasted gold beet
  • 1 teaspoon olive oil
  • ½ teaspoon salt

    • For the Pickled Shallot:

  • 1 cup champagne vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon whole coriander
  • 4 oz. peeled shallots

    • Other Ingredients:

  • ¼ cup California Giant blackberries
  • ¼ cup California Giant raspberries
  • ¼ cup California Giant blueberries, halved
  • ¼ cup halved or quartered strawberries
  • ¼ cup almonds, roasted & salted
  • ½ oz Boursin cheese, dime size pieces
  • 10 ea. ¾” balls Boursin Cheese, breaded (flour, egg, breadcrumb) & fried in 350˚F canola oil
  • ½ teaspoon kosher salt

    • For Crispy Baked Baby Beets:

  • 1 red beet
  • 1 gold beet
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt

DIRECTIONS

  • For the wheat berries

      • Simmer 1 cup of dry wheat berries in 3 cups of lightly salted water until tender and puffed.
      • Drain, then coat with 1 tbsp extra virgin olive oil.

  • For the quinoa

      • Simmer 1 cup of dry red or black quinoa in 3 cups of lightly salted water until tender and puffed.
      • Drain, then coat with 1 tbsp extra virgin olive oil.

  • For the kale, lacinato

    Wash and destem the leaves of kale. Tear into 1.5” pieces.

  • For the raspberry champagne vinaigrette

      • In a Vitamix blender, combine the shallot, garlic, mustard, sugar, vinegar, salt and pepper.
      • Puree until combines, then while running on low, slowly add and emulsify the canola oil into the mixture.
      • Once emulsified, add the raspberries and puree until smooth.

  • For the roasted red and gold baby beets

      • Wash the beets thoroughly, then place on a large piece of aluminum foil (sort by size if needed).
      • ). Drizzle with just enough olive oil (1 tsp) to lightly coat the beets then season with ½ tsp salt and enclose the beets with the foil, sealing tightly to allow the beets to steam.
      • Roast in a 350˚ for about an hour or until fork tender through the center. Remove from the oven and allow to cool.

  • For the pickled shallot

      • Bring 1 cup champagne vinegar, 1 cup water, ½ cup sugar, 1 tsp kosher salt, 1 tsp whole coriander to a simmer.
      • Thinly slice 4 oz. peeled shallots.
      • Pour the hot pickling liquid over the shallots. Allow to cool.

  • For the blackberries

      • Using gloved hands, break apart 4 ea. blackberries and 5 ea. raspberries into a small mixing bowl.
      • Add 1 tbsp extra virgin olive oil, 1 tsp pickling liquid from the pickled shallot. Stir and reserve.
      • Cut the remaining 4 blackberries in half.

  • For the crispy baked kale

      • Tear the 1 oz kale into 2” pieces, lightly coat with 1 Tbl extra virgin olive oil, ½ tsp kosher salt, then scatter on a parchment lined sheet tray and bake in a 325˚F oven for about 10 minutes until the kale is crispy.
      • Remove from the oven. Hold at room temperature.

  • For the crispy baked baby beets

      • Wash the whole beets thoroughly, then using a mandolin, slice the beets to 1/16” thick.
      • Lightly coat with 1 tbsp olive oil, ½ tsp kosher salt, then scatter onto a parchment lined sheet tray.
      • Bake in a 325˚F oven for 20-25 minutes until crispy. Remove from the oven and hold at room temperature.

  • To arrange:

      • Place 1.5 oz cooked wheat berries, 1.5 oz cooked quinoa, 1.5 oz torn lacinato kale, 1 tbsp thinly sliced raw shallot and 1 tbsp extra virgin olive oil in a mixing bowl. Toss to coat, then season with ½ tsp kosher salt and ¼ tsp freshly ground black peppercorn. Spoon the mixture onto the plate, forming a ring with an open center.
      • Spoon 1 fl. oz. Raspberry Champagne Vinaigrette over the grains and greens.
      • Arrange the roasted baby beet quarters and pickled shallots on top of the greens, keeping the ring shape.
      • In a clean mixing bowl, mix the hand crushed black berries and raspberries with extra virgin olive oil and pickling liquid (measurements listed above). Stir until combines, then spoon over the top of the roasted beet quarters and salad.
      • Arrange the fresh, halved, blackberries, raspberries, blueberries, and strawberries over the salad, followed by the roasted almonds, fresh Boursin Cheese and Fried Boursin Cheese (measurements listed above).
      • Garnish with the crispy kale and crispy beet slices (measurements listed above).
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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!