Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Farro is an ancient grain from Tuscany available at Mediterranean and specialty foods stores. Substitute wheat berries or spelt, but cook them a little longer than the farro. Ingredients:
2 bunches small beets, trimmed |
2/3 cup uncooked farro |
3 cups water |
3/4 teaspoon kosher salt, divided |
3 cups trimmed watercress |
1/2 cup thinly sliced red onion |
1/2 cup (2 ounces) crumbled goat cheese |
2 tablespoons cider vinegar |
2 tablespoons toasted walnut oil |
2 tablespoons reduced-fat sour cream |
1 1/2 teaspoons poppy seeds |
2 teaspoons honey |
1/2 teaspoon black pepper |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 1/2 hours or until tender. Cool; peel and thinly slice.
3. Place farro and 3 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until farro is tender. Drain and cool. Stir in 1/2 teaspoon salt.
4. Arrange 1 1/2 cups watercress on a serving platter; top with half of farro, 1/4 cup onion, and half of sliced beets. Repeat layers with remaining 1 1/2 cups watercress, remaining farro, remaining 1/4 cup onion, and remaining beets. Sprinkle top with cheese.
5. Combine remaining 1/4 teaspoon salt, vinegar, and remaining ingredients; stir well with a whisk. Drizzle vinegar mixture evenly over salad.
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