Name: Roasted Beet Farro Salad
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 4 servings
Ingredients: 4 cup arugula (chopped if pieces are quite large); 1 cup farro (pearled or semi-pearled); 1 bulb fennel bulb (reserve the fronds); 3 null beets (medium sized); 0.5 cup walnuts (raw); 1 null avocado (large, sliced or diced); 1 handful flat parsley (finely chopped); 1 handful fresh dill (finely chopped); 2 null medjool dates (pitted and softened); 3 tbsp extra virgin olive oil; 3 tbsp lemon juice (freshly squeezed); 1 tbsp orange juice (freshly squeezed); 1.5 tsp dijon mustard (or whole grain); 0.5 tsp ground cumin; 0.5 tsp sweet paprika; 0.25 tsp ground coriander; 0.25 tsp sea salt (plus more to taste); 1 dash black pepper (freshly cracked); 1 ml water (as needed for consistency)

Instructions

Show units in method

1

Preheat oven to 218C. Prep beets (3 medium) by trimming greens and stalks. Scrub clean, rub with olive oil, and roast in a covered casserole dish for 60 minutes until tender. Peel once cool.
2

Boil salted water and add farro (1 cup). Simmer for 20 minutes until tender but chewy. Drain in a sieve and spread on a pan to dry.
3

Trim fennel bulb (1 bulb), reserving fronds. Halve and quarter the bulb, then thinly slice crosswise with a mandoline or sharp knife.
4

Toast walnuts (0.5 cup) in a skillet over medium heat for 5 minutes until browned and fragrant.
5

In a food processor, blend medjool dates (2), extra virgin olive oil (3 tbsp), lemon juice (3 tbsp), orange juice (1 tbsp), dijon mustard (1.5 tsp), ground cumin (0.5 tsp), sweet paprika (0.5 tsp), ground coriander (0.25 tsp), sea salt (0.25 tsp), and black pepper (1 dash) until smooth. Drizzle in water (1 ml) to reach desired consistency.
6

Assemble by layering arugula (4 cup) and cooked farro in a bowl. Top with fennel, roasted beets, toasted walnuts, avocado (1 large), flat parsley (1 handful), fresh dill (1 handful), and fennel fronds. Drizzle with dressing and toss.