Spelt Berries with Roasted Beets, Sautéed Onions and Fresh Sage

Serves: 6

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 400° F.

Wash and peel beets and and cut into quarters. Wrap the beets in aluminum foil, place on baking sheet and roast until beets can be easily pierced with a knife, about 30 to 40 minutes. Remove them from the oven and let cool.

Combine spelt berries in a saucepan with the broth and salt. Bring broth to a boil, reduce heat to low and simmer for about 1 hour until berries are tender.

Peel, trim and slice onion about 1/4 inch thick. Heat the olive oil over medium heat in a small skillet. Add onions and sauté, stirring, for about 5 minutes. Reduce heat to low and continue to cook, stirring often, for about 15 minutes more. Add chopped sage and cook 10 minutes. Set aside to cool.

When beets are cool enough to handle, cut 1/2 inch cubes and put in a serving bowl. Add red onion mixture to beets and stir to combine. Add spelt berries. Mix gently, season with salt & pepper to taste and serve.

Notes

Rita Condon adapted this recipe from Mangia, a cookbook by Ricardo Diaz and Nancy Jessup.

Served at the 2007 fall member meeting dinner, along with:

Recipe by Rita Condon, former PCC staff

Source: Mangia, a cookbook by Ricardo Diaz and Nancy Jessup

Learn more about our recipes. View guidelines »

More about: beets, spelt, whole grains

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login