Farro and Beet Salad with Blood Orange Vinaigrette

Try this healthyFarro and Beet Salad with Blood Orange Vinaigrette recipe

Farro and Beet Salad with Blood Orange Vinaigrette

Ancient grains are an excellent way to work more whole grains into your diet. Paired with a blood orange vinaigrette, this farro salad is a nutty and bright choice for a meatless lunch.

This recipe is courtesy of McKenzie Hall and Nourish RDs.

2
Servings
803
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 1 Cup farro
  • 1 bunch asparagus
  • 3 large beets
  • 1/3 Cup shelled pistachios
  • 4 Ounces goat cheese

For the dressing:

  • 2 Tablespoons blood orange juice
  • 1 Tablespoon sugar
  • 1 Tablespoon white wine vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste

Directions

For the salad:

Cook 1 cup of farro with 3 cups of lightly salted water, until tender and water is mostly absorbed. Drain, and set aside to cool.

Wash and cut beets into quarters, and steam until tender. Allow to cool.

Wash and trim asparagus and steam until crisp. Allow to cool.

Remove skins from the cooled beets and cut into bite sized cubes; cut asparagus on diagonal into pieces.

Add farro, beets, asparagus, and pistachios to a large bowl and crumble in goat cheese.

Toss with dressing and serve.

For the dressing:

Whisk dressing ingredients together in a small bowl and set aside.

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
37g
57%
Sugar
28g
N/A
Saturated Fat
12g
59%
Cholesterol
26mg
9%
Protein
33g
65%
Carbs
95g
32%
Vitamin A
216µg
24%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.9mg
45.3%
Vitamin C
23mg
38%
Vitamin D
0.2µg
0.1%
Vitamin E
5mg
23%
Vitamin K
62µg
78%
Calcium
185mg
19%
Fiber
18g
74%
Folate (food)
288µg
N/A
Folate equivalent (total)
288µg
72%
Iron
10mg
54%
Magnesium
208mg
52%
Monounsaturated
18g
N/A
Niacin (B3)
8mg
41%
Phosphorus
720mg
100%
Polyunsaturated
6g
N/A
Potassium
1341mg
38%
Riboflavin (B2)
0.6mg
33.9%
Sodium
1105mg
46%
Sugars, added
6g
N/A
Thiamin (B1)
0.8mg
50.7%
Zinc
5mg
33%

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