Rating: 4.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Kelley
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

351 calories; fat 13.8g; saturated fat 4.2g; mono fat 2.9g; poly fat 4.8g; protein 11.7g; carbohydrates 50.3g; fiber 5.1g; cholesterol 14mg; iron 3.8mg; sodium 604mg; calcium 140mg.
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