Alex and I joined my teammate Sarah Cornish and her fiancé Justin Cash for dinner and the Oscars on Sunday. We cooked under the watchful eye of their adorable French bulldog, Igor. I have been wanting to cook warm salad with farro for some time now, and thought the Oscars were the perfect occasion to add golden beets to the mix! We had steamed beets on hand from Trader Joe’s, and enjoyed those with the golden beets when those cooled. I made more roasted red beets a few days later to enjoy on other salads at work.
Farro has even more protein than quinoa, at 7 grams per serving, according to an online article from Endurance Buzz. Farro also offers more carbs and calcium per serving than quinoa or brown rice. Learn more from Clemson University’s “Ingredient of the Month” feature. Farro is especially satisfying when served warm, and makes a great substitute for rice in any dish! Farro tastes great on its own, but I coated it in vinaigrette as a way of dressing our salad.
Perfect meal for a meatless Monday!
Warm Farro and Beet Salad – serves 4-6
We used golden beets in addition to red beets, in honor of the Oscars. Both golden and red beets take about 45 minutes to cook, and can be roasted together. If your beets come with greens attached, you can wash and cut the greens to serve with your salad greens, or save them to sauté later! We loved starting dinner with a fresh baguette from La Fournette bakery in Old Town, dipped in our balsamic vinaigrette or topped with extra goat cheese and beets.
You will need:
- 4 or 5 medium beets, red and/or golden
- 1 C farro, uncooked
- 2 T olive oil
- 2 T balsamic vinegar
- salt and pepper, to taste
- 4.5 oz salad greens
- 3 T goat cheese
- fresh baguette
- Start by preheating your oven to 450 degrees Fahrenheit.
- Scrub beets and wrap individually in foil. Arrange on a baking sheet and bake at 450 for 45 minutes
- Meanwhile, combine water and farro in a 3-1 ratio in a medium saucepan and bring to a boil over high heat. One cup of uncooked farro should yield plenty for four people. Reduce heat to low and simmer for about 30′, stirring occasionally.
- Combine equal parts olive oil and balsamic with salt and pepper, to taste. This will be the vinaigrette to dress your salad.
- When all the water has been absorbed or evaporated from your farro, remove from heat and dress with vinaigrette.
- Combine beet greens (optional) with salad greens.
- When beets are ready, let cool in their foil packets. This will make it easier to remove their skins. When cool, peel beets with fingers or the back of a knife. The skin should slide off easily. Cut beet into slices or chunks to top the salad.
- In a large bowl, combine salad greens and top with warm, dressed farro. Add beet slices or chunks and crumble goat cheese over top.
- Serve with fresh bread and extra vinaigrette dressing.
Sources: “Farro: Ingredient of the Month.” Clemson.edu. ACFEF Chef & Child Foundation and Clemson University. Web. 2 Mar. 2016.
Hanenburg, David. “Farro – A Low-Gluten Grain Packed With Protein.” Farro – A Low-Gluten Grain Packed With Protein. Endurance Buzz. Web. 02 Mar. 2016.