Anytime beets are in season, you should make this salad. It’s perfect as a main dish or as a side. It’s just perfect.
Beet, Mandarin Orange and Farro Salad
Discovered here
- 3-4 small beets, trimmed
- 1 pkg Trader Joe’s 10-minute farro, cooked to instructions
- 2 T red-wine vinegar
- 1/4 medium red onion, finely chopped
- 1.5 t honey
- 3/4 t Dijon mustard
- 1/4 t dried thyme leaves
- 1/4 t salt
- 6 T extra-virgin olive oil
- 2 c baby arugula or spinach
- 1/4 c rinsed no-salt-added canned chickpeas
- 3 T chopped fresh parsley
- 3 mandarin oranges, segmented; or 1 small can mandarin orange segments, drained
- 1/4 c crumbled queso fresco
Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet. Roast until the beets are very tender when pierced with a knife, 1 to 1 1/4 hours. When cool enough to handle, slip the skins off the beets. Cut into 1-inch wedges. Combine vinegar, shallot, honey, mustard, thyme and salt in a large bowl. Gradually whisk in oil. Add arugula, chickpeas, parsley and the roasted beets and cooled farro and toss to coat. Serve topped with mandarin segments and queso fresco.