2.75
4 ratings

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

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

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.

Nutritional Facts
Servings2
Calories Per Serving803
Total Fat37g57%
Sugar28gN/A
Saturated12g59%
Cholesterol26mg9%
Protein33g65%
Carbs95g32%
Vitamin A216µg24%
Vitamin B120.1µg1.8%
Vitamin B60.9mg45.3%
Vitamin C23mg38%
Vitamin D0.2µg0.1%
Vitamin E5mg23%
Vitamin K62µg78%
Calcium185mg19%
Fiber18g74%
Folate (food)288µgN/A
Folate equivalent (total)288µg72%
Iron10mg54%
Magnesium208mg52%
Monounsaturated18gN/A
Niacin (B3)8mg41%
Phosphorus720mg100%
Polyunsaturated6gN/A
Potassium1341mg38%
Riboflavin (B2)0.6mg33.9%
Sodium1105mg46%
Sugars, added6gN/A
Thiamin (B1)0.8mg50.7%
Zinc5mg33%