Farro & Beet Salad
?? this salad! Farro is a hearty grain that's high in fiber and protein. It's similar to quinoa but a little more tender. It's paired up with avocado, beet and topped with hummus and walnuts.
Serves 3-4
Ingredients
Ingredients
- 6-ounce package baby spinach
- 3/4 cup farro
- 1 large red beet (or 12-ounce can)
- 1 avocado, pit, peel and slice
- 1 shallot or small red onion, finely chopped
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- Dash of sugar
- 3 Tbsps toasted walnuts, roughly chopped
- 1/4 cup hummus
- Fresh tarragon, if desired
- Cut beet in quarters and place in medium pan of boiling water; cook for 30 minutes, or until tender. Drain. After slightly cooled, rub skins off and discard; then dice beet into 1" pieces.
- Place farro in medium pan with salted boiling water water; cook for 17 minutes, or until tender. Drain and return to pot.
- While beet and farro are cooking, make vinaigrette by combining finely chopped onions, vinegar, and olive oil; season with salt, pepper and dash of sugar and whisk until well combined.
- Pour vinaigrette over spinach and place dressed spinach on individual plates. Divide farro, beets, avocado among plates. Top with walnuts, hummus; and fresh tarragon, if desired.
~inspired by Blue Apron
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