Farro and Beet Salad

Farro and Beet Salad

5 medium sized beets, roasted, peeled and diced

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1 ½ C farro

1 bunch scallions, finely chopped

½ C golden raisins

1 C walnut pieces, toasted

½ bunch parsley, finely chopped

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Zest of 1 orange

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1 C goat cheese, crumbled

2 C baby kale

Salt and pepper to taste

For beets: Trim tops and bottoms of beets so they sit in a baking dish without rolling around. Try to use similar-sized beets for even cooking. A mix of gold and red beets looks great. Place trimmed beets into a baking dish prepared with non-stick spray. Cover dish with foil and place into a preheated 375 degree oven. Bake beets for 1 hour or more until a knife inserts easily. Allow beets to cool. Peel and dice.

For farro: In a sauce pan, add 1 ½ C of farro and 2 ¼ C of water. Season with 1 t salt, 4 bay leaves, and 1 t dried thyme. Bring to a boil. Reduce heat, cover and cook for an additional 10 or 15 minutes more until grain has a nice bite. Drain off excess water and place cooked farro on a plate for cooling.

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Farro is a grain high in protein and fiber. It is a great substitute for pasta or rice. Farro resides in the spelt family.

Combine cooled beets, farro and remaining ingredients in a bowl and toss with orange herb vinaigrette. Great combination. Healthy and Tasty.