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Roasted Beet & Blood Orange Einkorn Salad

5 from 2 votes
This roasted beet & blood orange ancient grains salad is layered over nutty einkorn and topped with feta and crunchy pecans. Serve as a vibrant grain bowl or a wholesome salad—perfect for lunch, winter meals, or holiday sides!
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A close-up of a vibrant roasted beet and blood orange salad served on a bed of cooked Einkorn, nestled in a blue bowl and surrounded by a patterned tea towel.
Prep Time:10 minutes
Roasting and Cooling Time:1 hour 10 minutes
Total Time:1 hour 20 minutes
Servings:4 people
Calories:408kcal
Equipment
  • large bowl
  • cutting board and sharp knife
  • air fryer - (optional)
  • kitchen gloves - (optional)
Ingredients

Salad Ingredients

  • 4 medium beets
  • ¼ cup shallots - finely chopped
  • ½ cup pecan nuts - roughly chopped, 55g
  • 2 blood oranges
  • ½ cup feta cheese - crumbled, 85g
  • ½ cup chopped parsley

Dressing Ingredients

  • 1 tbsp olive oil
  • 1 ½ tbsp white balsamic vinegar
  • ½ tsp salt
  • pepper - freshly ground

Einkorn

  • 1 cups whole Einkorn berries
  • 2 cups vegetable broth
  • 1 small clove garlic
Instructions

Roast Beets

  • Scrub your beets if needed. Rub them with a small amount of olive oil and wrap them well in aluminum foil. Roast the beets at 200°C (400°F) for 50-70 minutes. Leave to cool to room temperature. After that, they peel really easily.

Cook Einkorn

  • In a small pot, combine the whole Einkorn berries, crushed garlic, and veggie broth. Bring to a boil, and simmer for 20-25 minutes until al dente. Drain if necessary, fluff with a fork and set aside to cool.

Toast Pecans

  • Toast your pecans in a dry skillet over medium low heat. Shake them about a couple times to ensure even browning. Once they're nicely browned and toasty, transfer the nuts to a small bowl to cool down quickly and prevent burning. Let them cool down completely.

Make the Dressing & Toss the Salad

  • Finely chop the shallots and parsley and toss everything together with the dressing ingredients. Let it sit for a few minutes to soften the sharpness of the onions.
  • Chop the beets into small, bite sized pieces. Peel and segment the blood oranges. and cut them into similar sized pieces. Finely chop the parsley, crumble the feta and roughly chop the toasted pecans. Toss everything together carefully.

Serve

  • Serve the salad at room temperature on a bed of warm einkorn grains, or toss fully cooled grains and salad together for a hearty ancient grains salad.
Notes
  • In my experience, pink stains from roasted beets wash off easily, due to the olive oil. But you can wear gloves if you want of course.
  • You can roast the beets in the oven but I prefer to use my instant pot with the air fryer lid. It preheats in a literal minute and uses a lot less electricity.
  • This salad is great on its own as a light lunch or as a side. My favorite way to eat this is as a grain bowl, on top of a bed of cooked Einkorn.
  • Leftovers store well in the fridge for 2-3 days. The flavors will merge evenly, making the leftovers even better the next day. The pecans might soften a tiny bit, but the salad will still taste delicious!
Author: Sarah | Grains & Greens Kitchen
Serving: 1serving | Calories: 408kcal | Carbohydrates: 53g | Protein: 13g | Fat: 19g
Tried this recipe?Let me know how it turned out!