A couple of weeks ago, we had our own Fish Fry here at the Creek. The clients prepared pan fried catfish and a homemade grain salad with spelt, beets, and arugula tossed in a fresh vinaigrette dressing. Before cooking class began, the chefs roasted fresh, whole beets for about 40 minutes with the oven set on 400°. During cooking class, our clients learned how to clean the beets and get them ready to be sliced. The clients quickly learned that beets can stain just about anything. We now have red dish rags, cutting boards, and fingers! Below, you will find the recipe for Wil and Roscoe’s easy to make grain salad. It’s the perfect winter time side item.


Wil and Roscoe’s Grain Salad



2 cups spelt

2 cups arugula

2 roasted beets, sliced

2 shallots, minced

3 cloves garlic, minced

½ cup thyme

1 cup extra virgin olive oil

½ cup red wine vinegar

2 Tbsp lemon juice

2 Tbsp salt

2 Tbsp black pepper



1.Boil spelt in 3 cups of water for about 15 minutes or until tender, then drain

2.In a large mixing bowl, toss spelt with all ingredients except arugula and beets until well combined

3.Add arugula and beets to bowl, toss lightly, and serve


Check back next week to see what else we’re making in cooking class!