• 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.

 

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