Description
Beet and Farro Salad | A simple fall-inspired recipe for Farro Salad with Beets and their tops! This healthy, vegan adaptable salad can be made ahead for midweek meals and can be served warm or chilled.
Ingredients
Units
- 2 cups cooked farro
- 3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)
- 1 tablespoon olive oil
- 1 shallot (or 1/4 of a red onion), diced
- 2 cloves garlic, finely minced
- 1/4 cup basil, cut into ribbons
- 1/4–1/2 cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts.
- 3 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup pecorino, grated or shaved ( optional, or use goat cheese)
- salt and pepper to taste
- sunflower sprouts (optional)
Instructions
- Set the farro to cook according to package directions. Fluff and let cool.
- Slice the beet stems and greens off of the beets ( saving), then cut the beets in half and steam or make roasted beets. Once tender, peel and dice the beets into 1/2-inch cubes.
- Slice the beet greens and stems finely, then sauté in a skillet with olive oil, shallot, and garlic. Cook over medium heat until wilted, about 3–4 minutes.
- Assemble. Place farro, beets and their cooked greens in a medium bowl along with the basil, toasted nuts, olive oil, and balsamic vinegar. Toss well. Add the pecorino, then season with salt and pepper.
- Top with optional sunflower sprouts.
Notes
Salad will keep 3–4 days in the fridge ( without the sprouts)
Nutrition
- Serving Size:
- Calories: 280
- Sugar: 8.6 g
- Sodium: 480.7 mg
- Fat: 21.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 19.6 g
- Fiber: 4.2 g
- Protein: 5.9 g
- Cholesterol: 7.4 mg