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

  • detailaddict Posted: 09/20/10
    Worthy of a Special Occasion

    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.

  • GayleR Posted: 12/27/10
    Worthy of a Special Occasion

    Good poppy seed dressing. I substituted plain yogurt for the sour cream since I didn't have any.

  • TsKitchen Posted: 09/03/10
    Worthy of a Special Occasion

    Hearty & tasty. I used wheat berries (they take ~2 hrs. on the stove but only 45 in the pressure cooker: 1c berries + 3 C chicken broth). Yum, chewy and healthy! Roasted the beets 1 wk. in advance to make prep. a snap. Also, I combined spinach with the watercress to cut down on the peppery taste (kids liked it better) and I doubled the dressing (glad I did). I would make this again for sure!!

  • heidimotsch Posted: 08/17/10
    Worthy of a Special Occasion

    this was awesome! more like 3 main dish servings, but because of the farro - filling and satisfying. as I prepared the dressing I tweaked it a bit to taste, ended up with closer to 3 tsp honey, and I didn't have walnut oil, only almond oil. it was beautiful, tasty, healthy and absolutely delicious!

  • tejaksw Posted: 09/11/10
    Worthy of a Special Occasion

    If you can't find or don't want to use farro, I think any bean, lentil or wheat berry would substitute just fine. It is also a great salad without the farro. I used microgreens with watercress and highly recommend this mixture. Also, to speed things up (and lower cost), you can use the freshly packed cooked beets in the produce dept. - I prepared salad twice -- Roasted beets vs cooked beets -- both ways are great.

  • sebinengland Posted: 08/29/10
    Worthy of a Special Occasion

    This was delicious. I made two substitutions since I didn't have the ingredients called for: I used spelt instead of farro (cooking time for spelt is closer to an hour) and I used olive oil instead of walnut oil.

  • Jaimichelle Posted: 09/22/10
    Worthy of a Special Occasion

    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.

  • Tantily Posted: 06/19/11
    Worthy of a Special Occasion

    Awesome. The bite of the watercress paired perfectly with the sweet beats, chewy grains and goat cheese. I substituted spelt for the farro and reduced the oil in the dressing.

  • sprky182 Posted: 06/30/11
    Worthy of a Special Occasion

    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!

  • bjane1 Posted: 07/26/12
    Worthy of a Special Occasion

    Delicious salad! As others have mentioned, the dressing was fantastic. I used feta rather than goat cheese and olive oil for the walnut oil. I will definitely make this again.

  • WestfieldMom2 Posted: 04/23/13
    Worthy of a Special Occasion

    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!!

  • Lynda09 Posted: 12/08/13
    Worthy of a Special Occasion

    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.

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