Roasted Carrot and Green Bean Rye Berry Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4 main dish servings
Ingredients
  • 1 cup rye berries
  • 2 large carrots, scrubbed and sliced diagonally
  • Splash olive oil
  • Sea salt, to taste
  • 3 cups fresh green beans, trimmed
  • 1 cup halved cherry tomatoes
  • ½ cup crumbled feta cheese
  • Fresh herb of choice for garnish
Dressing
  • ¼ cup each: olive oil and red wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp Dijon mustard
  • ¼ tsp each: salt and pepper
Instructions
  1. Cover rye berries with 3 cups water in a rice cooker or on the stove top. Cook until tender, 40-50 minutes.
  2. Meanwhile, preheat oven to 425 F.
  3. Toss sliced carrots with a splash of olive oil and sea salt to taste on a parchment lined baking sheet.
  4. Roast in the preheated oven for 20 minutes, or until tender (exact time will depend on the size/thickness of the carrot slices).
  5. Meanwhile, steam green beans on the stove top or in the microwave until bright green, but still crisp-tender (in other words, don't let them get mushy!).
  6. Mix together all ingredients for the dressing and set aside.
  7. Arrange salad on a large serving platter, or on 4 plates as a main dish.
  8. Layer salad with rye berries, green beans, roasted carrots, fresh tomatoes, and feta cheese. Drizzle with dressing, and garnish with fresh herbs.
Recipe by Alisons Allspice at /roasted-carrot-and-green-bean-rye-berry-salad/