another day, another delicious salad for lunch! this time with rye berries. as it turns out, they’re pretty stinking good- for berries that aren’t filled with sweet juice. i like a lot of kick in a salad lately, so i went for the arugula and spicy balsamic combo. with the sweetness of the currants and roasted root veggies it was pretty much perfect! how-to below, if you’re curious.
INGREDIENTS
celery root
carrot
parsnip
red onion
dried currants
rye berries
arugula
balsamic vinegar
olive oil
red pepper flakes
sea salt
HOW TO
soak 1 cup of rinsed rye berries overnight, then drain and cook in rice cooker with 1 3/4 cups of water.
chop the celery root, parsnips, carrots and red onion into bite size pieces. lightly coat in olive oil, sprinkle on a couple shakes of sea salt and roast at 350 degrees until soft.
for the dressing: mix olive oil, balsamic vinegar,red pepper flakes and sea salt, to taste. i prefer mine of the tangy side, so lots of vinegar and a fair amount of red pepper flakes. spicy!
pile the arugula onto a plate, a healthy spoonful of rye berries and an equal amount of roasted veggies. add a spoonful (or two!) of currants, balsamic vinaigrette and if you’re lucky, a hunk of crusty bread.
easy, delicious, satisfying even on a cold day. oh, and extra healthy to boot. hope you love!
I love spice in foods (well, chilli spice that is) so this looks gooooooood!
This looks beautiful! And so healthy (says the girl who had waaaay too much Mexican food last night).