Ingredients
- 1 cup Bluebird Whole Grain Einkorn
- 2-3 small beets- all colors work 1" cubes, diced and roasted
- 3 Tablespoons olive oil divided
- 1 Tablespoon butter or ghee
- 4-5 cremini mushrooms thinly sliced
- 6 spears asparagus halved
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 Tablespoon pumpkin seeds toasted
- 1 1/2 cups arugula
- 1 lemon juiced
- 1 pinch chili powder
- balsamic vinegar to taste
Methods
- Heat oven to 350 degrees. Dice beets in 1″ chucks. Toss with olive oil, salt and pepper and roast for 45 minutes or until soft.
- On stovetop or in rice cooker, cook 1 cup of whole grain Einkorn with 3 cups of water. Simmer, covered, for 25 minutes. Turn heat off and let rest for 10 minutes. Drain any excess liquid.
- Heat two tablespoons of olive oil and butter in a small skillet and sauté halved asparagus spears and mushrooms, 4-5 minutes. Sprinkle salt and pepper to taste during saute.
- In a medium bowl, combine mushrooms, asparagus, beets, and Einkorn, and sprinkle with a pinch of chili powder and salt to taste.
- Just before serving add arugula, fresh lemon juice, a tablespoon of olive oil, and toss. Top with pumpkin seeds and balsamic vinegar. Serve warm or at room temperature.
