- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 141.4
- Total Fat: 5.0 g
- Cholesterol: 2.5 mg
- Sodium: 171.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.3 g
- Protein: 6.4 g
Golden Beet and Farro Salad with Spinach and ParmesanSubmitted by: CHEF_MEG
IntroductionIf you don't like beets, give the golden variety a try. Not only will they not stain everything they touch, but they are sweeter. Combined with chewy farro, a tangy vinaigrette and salty Parmesan, this makes for a light supper or substantial side. If you don't like beets, give the golden variety a try. Not only will they not stain everything they touch, but they are sweeter. Combined with chewy farro, a tangy vinaigrette and salty Parmesan, this makes for a light supper or substantial side.
1 cup semi-pearled farro, rinsed
3 medium golden beets (about 1/2 pound), stems removed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon black pepper
2 large shallots, minced (about 2 tablespoons)
1/4 cup chopped parsley
10 ounces fresh spinach*
2 tablespoons shaved or shredded Parmesan cheese
* We used one 10-ounce bag of fresh spinach, which yielded about 8 cups.
Leaving 2 inches of the beet stem still attached while cooking will prevent the beet from bleeding colorful juices all over the place. Choose small to medium beets, which are milder and sweeter. (Can't find golden beets? Use red ones.)
If you canít find farro (sometimes called emmer wheat), substitute wheat berries, barley, spelt, or your favorite whole grain. The semi-pearled variety cooks quickly and works well in soups and stews in addition to salads.
While the farro is cooking, wrap the beets in wet paper towels and place in a microwave-safe dish. Cook on high for seven to eight minutes, until the beets are tender. Remove from the microwave and allow to cool slightly.
While the beets are cooling, prepare the dressing. Add the vinegar and mustard to a small food processor or mixing bowl. Add the oil in a steady stream while mixing or processing. Stir in the pepper, shallots and parsley.
Just before the farro is cooked, remove the lid and add the spinach. Stir to combine and replace the lid.
Chop the now cooled beets into bite-size pieces.
Toss the cooked farro and spinach with the dressing and beets. Transfer to a serving dish or plates and add the cheese. Serve immediately or see below for make-ahead directions.
Serving Size:†Makes 4 heaping cups.
Note: If you're making this ahead of time, don't wilt the spinach. Add it and the cheese just before serving.