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 Alison's Allspice at https://www.alisonsallspice.com/roasted-carrot-and-green-bean-rye-berry-salad/