Keep that meal moving with something light and bright.
Hearty grain salads don't just keep well; they actually tend to get better after spending a few days in the fridge. That's certainly true of this salad, made with chewy wheat berries, sweet roasted beetroots, sautéed beet greens, toasted pecans, and pickled apples. You can use whatever types of beets you'd like, though a mix of colors will make the prettiest salad.
Given the range of flavors in this salad, it doesn't need to be dressed with anything fancier than a basic vinaigrette.In this fresh version of potato salad, creamy fingerling potatoes are tossed with Spanish chorizo, onions both pickled and sautéed, and peppery arugula and then dressed simply with sherry vinegar and olive oil—not a drop of mayo in sight. Don't forget to use a heavy hand when salting the water for the potatoes; it's essential to getting them adequately seasoned.
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