Beet, mandarin & farro salad
Delight in the vibrant flavors of this beet, mandarin, and farro salad. A fusion of sweet and earthy tastes in every bite. The perfect harmony between ingredients creates a culinary masterpiece.
Ingredients:
- 910g small beets, trimmed
- 1 ¼ cups water
- ½ cup semi-pearled farro
- 2 tablespoons red-wine vinegar
- ½ medium shallot, finely chopped
- 1 ½ teaspoons honey
- ¾ teaspoon Dijon mustard
- ¾ teaspoon fresh thyme leaves
- ¼ teaspoon salt
- 6 tablespoons extra-virgin olive oil
- 2 cups baby arugula
- ½ cup rinsed no-salt-added canned chickpeas
- 3 tablespoons chopped fresh parsley
- 3 mandarin oranges, segmented
- ¼ cup crumbled feta cheese
Instructions:
- Preheat your oven to 400°F.
- Cover a baking sheet with a large piece of foil with edges; arrange the beets in the center. Fold the sides of the foil together to create a packet. Bake until the beets are soft and easily pierced with a knife, for about 1 to 1 1/4 hours. Once the beets have cooled down, peel off the skins. (Alternatively, you can use 1 1/2 pounds of precooked and peeled beets.) Cut them into 1-inch wedges.
- In a saucepan, combine farro and water. Let it simmer and cook with a lid on until the farro becomes tender and absorbs most of the water, which takes around 25 to 35 minutes. Remove any excess water, if needed. Spread the cooked farro on a plate and allow it to cool for approximately 5 minutes.
- In a large bowl, mix together vinegar, shallot, honey, mustard, thyme, and salt. Slowly whisk in the oil. Add arugula, chickpeas, parsley, along with the roasted beets and cooled farro. Toss everything together until well coated. Serve with mandarin segments and feta on top.
Summary:
- Calories: 1719 kcal
- Fat: 95 g
- Protein: 40 g
- Carbs: 193 g
- Potassium: 3773 mg
- Magnesium: 388 mg