Beet Farro Salad with Mint Vinaigrette
Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 8 -9 oz bag of farro, about 1 1/2 cups dry
- 1 large red beet, peeled
- 2 small golden beets, peeled
- Olive oil
- Salt u0026 pepper
- 8 oz feta cheese, crumbled or cut into cubes
- 1/4 cup pumpkin seeds
- 1/4 cup roasted pistachios
- Microgreens or arugula, to garnish
Mint Vinaigrette
- 1/3 cup olive oil
- 1 lemon, juiced
- 1/4 cup mint leaves
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 clove garlic
- Pinch salt u0026 pepper
Directions
- Preheat the oven to 375 F
- Chop the beets into 2u0022 pieces and add them to a large baking sheet. Drizzle with olive oil and season with salt u0026 pepper. Gently toss to combine.
- Roast the beets for about 40-45 minutes, until fork tender, flipping halfway through.
- While they roast. Add the farro to a large pot of water and bring to a boil. Once boiling, reduce the flame to simmer and cook for about 15-18 minutes. Drain the water and lightly season the farro with salt to taste.
- Prepare the mint vinaigrette by adding the dressing ingredients to a blender and blending until smooth.
- Once the beets are ready, assemble the salad by adding the farro to your serving bowl or platter. Toss together with half of the dressing.
- Layer the beets on top of the dressed farro and add the pistachios, pumpkin seeds and feta cheese. Drizzle the rest of the dressing over the top and garnish with microgreens and mint leaves
- Serve at room temperature. Leftovers can be served warm or cold and refrigerated for up to 4 days.