Farro and Roasted Beet Harmony
Recipe by Nina Curtis
Ingredients
- 3 cups arugula
- 2 cups roasted beets, diced
- 1 15.5- ounce can chickpeas
- 1 cup dried farro
- 1 cup orange segments
- ½ cup walnuts, chopped
- ¼ cup plant-based feta cheese, crumbled
- Fresh mint leaves, for garnish
- Salt and pepper, to taste
For the balsamic vinaigrette:
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook farro until al dente, following package instructions. Let cool. In large bowl, toss farro with chickpeas, roasted beets, arugula, chopped walnuts, and orange segments.
- Drizzle vinaigrette over farro mixture and toss until well combined. Crumble cheese over salad for creamy, tangy touch. Garnish with fresh mint leaves. Serve and enjoy.
For the balsamic vinaigrette:
- In separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper to create balsamic vinaigrette.
Notes
Roasting Beets
Choose fresh beets that are firm with smooth skin and a vibrant color. Scrub the beets under cold water to remove dirt, then peel the skin using a vegetable peeler before dicing or cooking whole. If slicing the beets, they can be roasted with the skin on. Toss diced beets in olive oil before roasting on a sheet pan in a preheated oven at 375 degrees F for 30 to 40 minutes.
