Beets & Apples Recipe
with Italian farro, spiced walnuts, tri-colored beets, apple hill apples, and coriander dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast in the oven for 45-60 minutes until tender. Let them cool, then peel and cut into wedges.
- 2
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add the 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.
- 3
Prepare the Spiced Walnuts
In a skillet over medium heat, toast the walnuts for about 5 minutes until fragrant. Add olive oil, honey, ground coriander, salt, and black pepper. Stir to coat the walnuts and cook for an additional 2 minutes. Remove from heat and let cool.
- 4
Prepare the Apples
Core and slice the Apple Hill apples into thin wedges.
- 5
Assemble the Salad
In a large bowl, combine the roasted beet wedges, cooked farro, and apple slices. Add the spiced walnuts on top.
- 6
Dress the Salad
Drizzle with additional olive oil and season with salt and black pepper to taste. Toss gently to combine and serve immediately.
