Name: Slow-Cooker Beet and Wheat Berry Salad With Arugula and Apples
Total time: 5 h
Ingredients: 1 cup wheat berries; 2 garlic cloves , minced; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried; Salt and pepper; 1 pound beets , trimmed; 1 Granny Smith apple , peeled, cored, halved, and sliced 1/4 inch thick; 4 ounces (4 cups) baby arugula; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; Pinch sugar; 4 ounces goat cheese , crumbled (1 cup)

Why This Recipe Works

The flavor of wheat berries works especially well in salads and pairs nicely with the sweet and rich beets. Even better, the wheat berries can be slowly simmered alongside the beets, which we wrapped in foil to keep the cooking even and the deep color from bleeding into the grain. Minced garlic and thyme, added right to the slow cooker, provided an aromatic backbone. Once the wheat berries were tender, we drained them and dressed them with a simple red wine vinaigrette. Baby arugula and Granny Smith apples rounded out our salad with their bitter and sweet-tart notes, respectively, and crumbled goat cheese provided a creamy, tangy counterpoint to the wheat berries and beets. To ensure even cooking, we recommend using beets that are similar in size—roughly 3 inches in diameter.

Before You Begin

If using quick-cooking or presteamed wheat berries (the ingredient list on the package specifies the type), you will need to decrease the cooking time. The wheat berries will retain a chewy texture once fully cooked.

Instructions

Combine 5 cups water, wheat berries, garlic, thyme, and ½ teaspoon salt in slow cooker. Wrap beets individually in aluminum foil and place in slow cooker. Cover and cook until wheat berries and beets are tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer beets to cutting board, open foil, and let sit until cool enough to handle. Rub off beet skins with paper towels and cut beets into ½-inch-thick wedges.

Drain wheat berries, transfer to large serving bowl, and let cool slightly. Add beets, apple, arugula, oil, vinegar, ½ teaspoon salt, pinch pepper, and sugar and toss to combine. Season with salt and pepper to taste. Sprinkle with goat cheese and serve.