Roasted Beet & Fennel Farro Salad Recipe
Make Roasted Beet & Fennel Farro Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Cook the Farro
In a medium pot, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes, or until the farro is tender. Drain any excess water and set aside to cool.
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and chop into bite-sized pieces.
- 3
Prepare the Fennel
Rinse the fennel bulb under cold water, then slice it thinly, removing the core. You can use a mandoline for even slices if desired.
- 4
Combine the Greens
In a large bowl, add the arugula or spinach. Once the farro has cooled, add it to the greens along with the roasted beets, sliced fennel, feta cheese, and walnuts.
Dressing Preparation
- 5
Mix the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad mixture and toss gently to combine. Adjust seasoning with more salt and pepper if necessary.
