Roasted Beet Salad with Fennel and Farro
User Reviews
5
Roasted Beet Salad with Fennel and Farro
Description
This salad starts by roasting beets until fork-tender, then peeling and cooling them. Farro is cooked until tender yet chewy, providing a nutty grain base. Thinly sliced fennel adds a crisp, licorice-like crunch, complemented by fresh arugula, parsley, and dill for herbaceous notes. Avocado contributes creaminess, while walnuts introduce crunch and a rich texture.
The dressing blends Medjool dates for natural sweetness with extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, and spices such as cumin, paprika, coriander, and sea salt. Water is added as needed to reach a pourable consistency. This dressing ties together the robust flavors of the salad ingredients with a creamy, slightly sweet, and citrusy finish.
The salad can be assembled by tossing the roasted beets, farro, fennel, arugula, herbs, and avocado with the dressing. This combination works well as a colorful and hearty side dish or a light vegetarian main course. The recipe amounts are flexible and can be adjusted based on preference.
Ingredients
Salad Base
- 3 to 5 cups arugula chopped if pieces are quite large
- 1 cup pearled farro or semi-pearled farro
Vegetables
- 1 medium or large fennel bulb (reserve the fronds)
- 3 medium beet
Add-ons
- 1/2 cup walnuts
- 1 large avocado sliced thinly or diced
- 1 flat-leaf parsley finely chopped, handful, fresh
- 1 dill finely chopped, small handful, fresh
Creamy and Sweet Citrus Dressing (makes about ½ cup dressing)
- 2 Medjool dates pitted (if they're not soft; soak in warm water for 5-10 minutes
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice fresh
- 1 tablespoons orange juice fresh
- 1 1/2 teaspoon Dijon mustard (or whole grain mustard)
- ½ teaspoon cumin ground
- ½ teaspoon sweet paprika or hot paprika
- ¼ teaspoon Coriander
- ¼ tsp sea salt plus more to taste
- black pepper freshly cracked, to taste
- water as needed
Instructions
- Roast the Beets. Skip this step if using pre-cooked beets.1. Preheat the oven to 425°F/218°C.2. Prep the beets. Trim off the greens and most of the stalks. Do not trim the beet tails (it results in less juicy beets). Wash and scrub the beets clean.3. Lightly rub the beets in olive oil. Place the beets in an ovenproof casserole-style or baking dish and cover. Roast for 45-90 minutes, depending on the size of your beets, or until fork-tender. Medium-sized beets usually take 1 hour.4. When beets are cool enough to touch, run them under cool water and peel off the skins. Store in an airtight container in the fridge for up to 5 days.
- Cook the Farro. Bring 2 ½ cups (600 mL) of water to a boil and season well with salt. Once boiling, add the farro and any seasonings of choice (black pepper, garlic cloves, bay leaf). Reduce the heat to a simmer and cook until al dente – tender yet chewy (15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro). Drain in a sieve. If you have the time, spread the farro out on a pan to dry.
- Slice the Fennel: Chop off the fennel stalks off and reserve the fennel fronds. Slice the fennel bulbs in half, lengthwise, through the core. Then slice each half lengthwise again. Using a mandoline or a very sharp knife, very thinly slice the fennel crosswise.
- Toast the Walnuts: Heat a skillet over medium heat. Add walnuts in a single layer, stir frequently, until browned and fragrant, about 5 minutes.
- Make the Dressing: Add all ingredients except for water to a food processor and blend until smooth. With motor running, drizzle in a few spoons of water until desired consistency; season to taste. Store leftovers in the fridge in a glass jar for a week.
- Assemble the Salad: Layer arugula and cooked farro into a salad bowl or serving bowl. Top with sliced fennel, roasted beets, toasted walnuts, sliced avocado, chopped parsley and dill, and fennel fronds. Drizzle on some dressing and toss to combine.
Notes
- Salad ingredient measurements are approximate; adjust quantities based on taste and desired portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 282mg | 12% |
| Potassium | 1284mg | 27% |
| Fiber | 19g | 76% |
| Sugar | 19g | 38% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 29mg | 32% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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