• Roasted Beet and Farro Salad

from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy

Recipe by Angela, Wedge Table Manager
I make this salad a lot! You can have it warm or cold. The ingredients hold up really well and it looks pretty, too.


Ingredients

Roasted Red Beets

Cooked Farro

Greens

Goat Cheese

Wedge Rotisserie Chicken

Dressing of your choice — I prefer a creamy one

Preparation

To roast beets, preheat the oven to 400 degrees. Peel and dice your beets into 1 1/2 inch chunks. Spread out on a baking sheet and toss with olive oil, salt and pepper. Roast for 35 – 40 minutes or until beets are tender, turning once or twice as they cook.

While the beets roast, cook farro. In saucepan, add water (2 cups for every 1 cup of farro) to farro and bring to boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed water.

Assemble salad with remaining ingredients and enjoy. 

Pro-tip: make beets and farro in large batches so you have them on hand for this simple salad.

 

More Recipes You May Enjoy

  • Somali Beef Stew

    From the Spring Share 2017 - Somali Dishes Inspired by Our Community Recipes provided by Sanaag Restaurant located at 3007 Cedar…

    Somali Beef Stew
  • Curried Beef Oxtails

    From the Share - Fall 2016 newsletter Oxtail comes from the tail of a cow or steer. The bones in the…

    Curried Beef Oxtails
  • Slow-Roasted Beef

    Slow-Roasted Beef
  • Shelled fava beans and arborio rice

    Spring Vegetable Risotto

    From the Spring Share 2014 – Fava Beans: how do I cook with that? …

    Spring Vegetable Risotto
  • BBQ Chicken Pizza

    from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy Recipe by CJ, Wedge Health & Body Care…

    BBQ Chicken Pizza
  • Mixed Mushroom Strata

    From the Share - Winter 2017 newsletter recipe collection Breakfast Served All Day  Sometimes, all we really need at the end of…

    Mixed Mushroom Strata

Recipe Finder

Similar Recipes

Browse All Categories

Appetizers
Beverages
Desserts
Fall
Gluten Free
Main
Salads
Sides
Soups
Southwestern
Spring
Summer
Thanksgiving
Vegan
Vegetarian
Winter

Back to Recipes Page