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.