Bluebird Grain Farms

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Beet, asparagus and Einkorn, spring recipe, einkorn salad

Recipe Serves 4


1 cup whole grain Einkorn, cooked

2 to 3 small beets, diced and roasted

3 tablespoons olive oil, divided

1 tablespoon butter or ghee

4-5 crimini mushrooms, thinly sliced

6 spears of asparagus, halved

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon toasted pumpkin seeds

1 1/2 cups arugula

Juice of 1/2 a lemon

Balsamic vinegar to taste

Pinch of red chili powder


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.