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