Search
by Ingredient

Beets, Beet Greens & Feta Farro Salad with Balsamic Vinaigrette

StarStarStarStarHalf star

Your rating

Recipe

.

 

Yield

8 servings

Prep

10 min

Cook

48 min

Ready

65 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 medium beets
or 3 small, (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
* Camera
1 cup -
farro, soaked for one hour in water to cover and drained
*
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
Camera
1 small garlic cloves
minced
* Camera
1 x kosher salt
to taste
* Camera
1 teaspoon dijon mustard
Camera
½ cup olive oil
Camera
½ cup walnuts
pieces, toasted
Camera
2 ounces feta cheese
or goat, crumbled (more if desired for garnish)
Camera
¼ cup mixed herbs
freshly chopped such as parsley, tarragon, mint...
*

Ingredients

Amount Measure Ingredient Features
2 medium beets
or 3 small, (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
* Camera
237 ml -
farro, soaked for one hour in water to cover and drained
*
3E+1 ml sherry vinegar
5 ml balsamic vinegar
Camera
1 small garlic cloves
minced
* Camera
1 x kosher salt
to taste
* Camera
5 ml dijon mustard
Camera
118 ml olive oil
Camera
118 ml walnuts
pieces, toasted
Camera
57.8 ml/g feta cheese
or goat, crumbled (more if desired for garnish)
Camera
59 ml mixed herbs
freshly chopped such as parsley, tarragon, mint...
*

Directions

Bring 2 quarts water to a boil in a medium saucepan.

Fill a bowl with ice water.

When the water comes to a boil, add salt and the greens.

Blanch for two minutes, and transfer to the ice water.

Let cool for a few minutes, then drain and squeeze out excess water.

Coarsely chop and set aside.

Bring the water back to a boil, and add the farro.

Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender.

Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

While the farro is cooking, make the vinaigrette.

Whisk together the vinegars, salt, garlic and mustard.

Whisk in the oil.

Stir in to the farro.

Peel and dice the beets and add, along with the beet greens, feta or goat cheese, mixed herbs and toasted walnut pieces.

Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 18095% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 58mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe