Balsamic Wheatberry Salad with Roasted Beets and Goat Cheese

I’ve been craving a beet cake lately—torn between a chocolate beet cake with pink vanilla frosting (dyed with beet) and a vanilla beet cake with chocolate frosting. Unable to choose, I roasted the beets and made a hearty salad instead. It satisfied the craving for beets and gave me time to decide on the cake. Maybe this weekend I’ll commit to one or the other.

Have you tried wheat berries? They have a satisfyingly chewy, toothsome texture—much like barley—and they stand up beautifully to robust dressings. To highlight that chew, I tossed hot, freshly cooked wheat berries in a tangy balsamic vinaigrette so the warm grains could absorb the flavor. The result is a grain salad with layers of earthy, sweet, and tangy notes in every bite.

The salad combines roasted beets, creamy goat cheese, chopped parsley, and the dressed wheat berries. Roasting the beets brings out their natural sweetness and deepens their flavor, which balances nicely with tangy balsamic and the mellow creaminess of goat cheese. Finely diced red onion and fresh rosemary in the dressing add savory brightness and an herbal lift.

This salad keeps well in the refrigerator for days, though be warned: the beets will tint the whole dish red over time. The salad is at its most visually appealing on the first day, so if you’re preparing it ahead for guests, consider storing components separately. Mix the wheat berries with the dressing and keep the roasted beets and goat cheese aside until just before serving. That way the colors and textures are freshest when plated. Leftovers are still flavorful after several days—just very red.

I love the combination of balsamic vinaigrette, roasted beets, and goat cheese. It shines over greens but is especially satisfying tossed with a hearty grain like wheat berries. If you don’t have wheat berries on hand, you can substitute quinoa, farro, barley, kamut, or even lentils—each will give a slightly different texture but the dressing and toppings will still sing.

If you try this recipe, I’d love to hear how it turns out. And if any beet-cake ideas come to you while making this salad, send them my way—right now I’m leaning toward a chocolate cake with pink frosting, but I’m open to persuasion.

Balsamic Wheatberry Salad with Beets and Goat Cheese

Ingredients

• 2 cups wheat berries (plus water and salt for cooking)
• 4 medium beets
• a drizzle of olive oil, plus salt and pepper
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey
• 1/2 cup finely diced red onion
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Place the wheat berries in a pot and cover with 4–6 inches of water. Add a big pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for about 45 minutes, or until the wheat berries are tender but still chewy. Drain.
2. Preheat the oven to 400°F (200°C). Peel and dice the beets, toss them with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25 minutes, or until tender when pierced with a fork.
3. Make the dressing in the bottom of the bowl you’ll use to mix the salad: whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, finely diced red onion, chopped rosemary, salt, and black pepper.
4. When the wheat berries are done, drain them and immediately add them to the dressing. Stir well so the warm grains absorb the vinaigrette. Add the roasted beets to the bowl as well.
5. Allow the dressed wheat berries and beets to cool to room temperature before adding the goat cheese and parsley—this prevents the goat cheese from melting. Toss gently and serve, or refrigerate and enjoy chilled for up to six days. If preparing ahead for guests, keep the beets and goat cheese separate until just before serving for the best color and texture.

This salad is an excellent make-ahead option for lunches or potlucks. The wheat berries hold up well and the dressing deepens in flavor over time. Substitutions like farro, barley, quinoa, or lentils will work if wheat berries aren’t available. Enjoy the mix of sweet roasted beets, tangy balsamic, and creamy goat cheese—it’s a simple, flavorful combination that’s satisfying any time of year.