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Photo: John Autry; Styling: Mindi Shapiro Levine Photo by: Photo: John Autry; Styling: Mindi Shapiro Levine

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

Cooking Light SEPTEMBER 2010

  • Yield: 4 servings (serving size: about 1 3/4 cups salad and about 3 tablespoons dressing)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 13.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 4.8g
  • Protein: 11.7g
  • Carbohydrate: 50.3g
  • Fiber: 5.1g
  • Cholesterol: 14mg
  • Iron: 3.8mg
  • Sodium: 604mg
  • Calcium: 140mg
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Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing recipe

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