Roasted Beet Farro Salad
This vibrant roasted beet salad features a harmonious blend of textures and flavors. Crisp raw fennel, chewy farro, and crunchy walnuts are tossed with earthy beets and creamy avocado. A slightly sweet Medjool date and citrus dressing provides the perfect balance to peppery arugula and fresh dill, making it a satiating and refreshing meal for warm weather.
Instructions
- 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.
Nutrition Facts
Per portion