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Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing

Photo: John Autry; Styling: Mindi Shapiro Levine
Yield 4 servings (serving size: about 1 3/4 cups salad and about 3 tablespoons dressing)
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.

Ingredients

  • 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

Nutrition Information

  • calories 351
  • fat 13.8 g
  • satfat 4.2 g
  • monofat 2.9 g
  • polyfat 4.8 g
  • protein 11.7 g
  • carbohydrate 50.3 g
  • fiber 5.1 g
  • cholesterol 14 mg
  • iron 3.8 mg
  • sodium 604 mg
  • calcium 140 mg

How to Make It

  1. Preheat oven to 375°.

  2. Wrap beets in foil. Bake at 375° for 1 1/2 hours or until tender. Cool; peel and thinly slice.

  3. 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.

  4. 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.

  5. Combine remaining 1/4 teaspoon salt, vinegar, and remaining ingredients; stir well with a whisk. Drizzle vinegar mixture evenly over salad.