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Beet, Orange and Farro Salad

Beet, Orange & Farro Salad

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This salad is all about contrasts. Soft and crunchy, sweet and tangy, warm and cool. The zing of orange segments balances the natural sweetness of beets. Meanwhile, farro adds a nutty flavor and satisfying chew.
Servings 2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound red beets
  • 1/4 cup farro
  • 2 oranges
  • 1 cup arugula
  • 1 ounce plain goat cheese crumbles
  • tarragon torn
  • dill torn

For the Dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon chives finely chopped
  • salt & pepper

Instructions

  • Cook the beets (roasting in the oven, steaming or cooking on the stove). For this salad I cooked the beets in water. This will take about 30 minutes (depending on the size of the beets. Allow to cool (or not if you like them warm) and slice.
  • At the same time cook the farro, according to the directions on the packaging. Allow to cool
  • Segment the oranges. (NOTE 1)
  • Make the dressing by mixing red wine vinegar, maple syrup, and mustard. Gradually whisk in olive oil. Add chives and season with salt & pepper. Pour the dressing into a salad bowl.
  • Place the arugula into the dressing and mix.
  • Add the beets and divide them over the arugula.
  • Add the cooked farro. (NOTE 2)
  • Divide the orange sections over the salad.
  • Crumble the goat cheese and divide that over the salad. The addition of the white cheese make the other colors stand out. I love this effect.
  • The very last step is to sprinkle some fresh herbs over the salad. Tarragon and dill are great flavor additions and that extra touch of green is just the right finish for this salad.

Notes

  1. Check out this post and I'll show you how to get nice clean wedges of orange.
  2. You can mix the salad at this point or keep the major ingredients more or less separate. Beets will stain everything it comes in contact with, so I prefer to not mix the salad preserving the colors of the arugula, and farro.

Nutrition

Calories: 484kcalCarbohydrates: 59gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gSodium: 242mgFiber: 14gSugar: 30g
Author: Marinka
Calories: 484kcal
Course: Salads
Cuisine: American
Diet: Egg-free, Nut-free, Vegetarian