Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This salad is simply chock-full of all kinds of good stuff--sweet, tender beets; the crisp snap of zucchini; fennel's anise crunch; and chewy-tender farro. You can make it up to two days ahead; just leave out the watercress until shortly before serving.

Recipe by Cooking Light April 2015


Credit: Christopher Testani; Styling: Kira Corbin

Recipe Summary

20 mins
2 hrs 22 mins
Serves 8 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.

  • Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.

  • Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

238 calories; fat 15.5g; saturated fat 1.9g; mono fat 10.9g; poly fat 2.1g; protein 5g; carbohydrates 22g; fiber 5g; iron 2mg; sodium 243mg; calcium 74mg.