Beets and Farro with Smoky Almonds

Prep: 30 minutes; Cook: 1 1/2 hours.

Yield: Makes 8 servings (serving size: 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 14g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 2g
  • Protein: 5g
  • Carbohydrate: 23g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 124mg
  • Calcium: 50mg

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

Preparation

  1. 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. 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. 3. Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.
  4. 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.
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