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Beets and Farro with Smoky Almonds

Yield Makes 8 servings (serving size: 1 cup)
Prep: 30 minutes; Cook: 1 1/2 hours.

Ingredients

  • 2 1/2 pounds beets; combination gold and red (6 medium)
  • 1 1/2 cups dried farro
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 ounces (4 cups loosely packed) baby arugula
  • 1/2 cup (3 ounces) smoked almonds, coarsely chopped

Nutrition Information

  • calories 232
  • fat 14 g
  • satfat 1.6 g
  • monofat 9.7 g
  • polyfat 2 g
  • protein 5 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 124 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 425°. Arrange beets in single layer in a 13- x 9- x 2-inch baking dish. Cover dish tightly with foil and roast beets until tender (1 to 1 1/4 hours). Once cool enough to handle, remove skin and cut each into 6 to 8 wedges.

  2. While beets roast, cover farro with cold water in a bowl and soak 30 minutes; drain, discarding water. Bring farro, 4 cups water, and 1/4 teaspoon salt to a boil in a medium (2- to 3-quart) saucepan; reduce heat and simmer, uncovered, until just tender (15-20 minutes). Drain.

  3. Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.

  4. Transfer farro to a large bowl. Stir half of dressing into hot farro; add beets, arugula, almonds, and remaining vinaigrette, and stir gently to combine.