Farro is an ancient grain from Tuscany available at Mediterranean and specialty foods stores. Substitute wheat berries or spelt, but cook them a little longer than the farro.
2 bunches small beets, trimmed
2/3 cup uncooked farro
3 cups water
3/4 teaspoon kosher salt, divided
3 cups trimmed watercress
1/2 cup thinly sliced red onion
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons cider vinegar
2 tablespoons toasted walnut oil
2 tablespoons reduced-fat sour cream
1 1/2 teaspoons poppy seeds
2 teaspoons honey
1/2 teaspoon black pepper
2 garlic cloves, crushed
How to Make It
Preheat oven to 375°.
Wrap beets in foil. Bake at 375° for 1 1/2 hours or until tender. Cool; peel and thinly slice.
Place farro and 3 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until farro is tender. Drain and cool. Stir in 1/2 teaspoon salt.
Arrange 1 1/2 cups watercress on a serving platter; top with half of farro, 1/4 cup onion, and half of sliced beets. Repeat layers with remaining 1 1/2 cups watercress, remaining farro, remaining 1/4 cup onion, and remaining beets. Sprinkle top with cheese.
Combine remaining 1/4 teaspoon salt, vinegar, and remaining ingredients; stir well with a whisk. Drizzle vinegar mixture evenly over salad.
I only made the dressing and used it on a spinach salad. I doubled this recipe for all ingredients except the garlic. 2 cloves for what was about 1/4 cup of dressing seemed an awful lot so I figured it would be okay doubling the rest but leave the garlic at the 2 cloves and maybe it would be ok…based on noone else mentioned it in reviews. It was still entirely too much garlic that it over powered the taste of the dressing. I like garlic but maybe my garlic was just much more pungent than the others who reviewed this…?! If I make this dressing recipe again, I will use 1/2 clove garlic for a single batch of it…1 small clove if I double the recipe.
Great recipe and only stumbled upon it in the April 2013 issue. Glad I looked it up on the web!! I have never worked with farro before and certainly never made poppy-anything before. The dressing is awesome...the salad a hit. Served it with Grilled Salmon but the salad itself is a meal -- if there are veggie-only people out there - this would be a great meal on its own!!
Delicious, filling, and healthy. I found farro at Whole Foods and it had a great chewy texture, similar to wheat berries or barley. The combination of beets, goat cheese, farro, greens, and the dressing were great. Loved it!
This was a really wonderful salad and the dressing is fabulous. I used barley instead of farro since that's what I had. The barley was a nice chewy texture in contrast with the goat cheese and the beets. I will definitely make this again.
Once again CL comes through with an alternative to the mid-week humdrum. The dressing alone garners five stars, and the combination of other flavors with the farro is tasty and surprisingly filling. Both home-roasted beets (so easy) and watercress were strangers to my table but are now on the list of possibilities in meal-planning. My only alterations were to use Greek yogurt instead of sour cream in the dressing, with some powdered lecithin to emulsify the oil. I would certainly serve this to company or make this again for just the two of us.
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