Roasted Beet Salad with Fennel and Farro

Name: Roasted Beet Salad with Fennel and Farro
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3–5 cup arugula (chopped if pieces are quite large); 1 cup pearled or semi-pearled farro; 1 medium or large fennel bulb ((reserve the fronds)); 3 medium beets; 1/2 cup walnuts; 1 large avocado, (sliced thinly or diced); 1 handful fresh flat-leaf parsley, (finely chopped); 1 small handful fresh dill, (finely chopped); 3 tbsp extra virgin olive oil; 3 tbsp fresh lemon juice; 1 tbsp fresh orange juice; 1 1/2 tsp Dijon mustard ((or whole grain mustard)); ½ tsp ground cumin; ½ tsp sweet or hot paprika; ¼ tsp coriander; ¼ tsp sea salt, (plus more to taste); Freshly cracked black pepper to taste; Water, (as needed); 2 Medjool dates, (pitted (if they're not soft; soak in warm water for 5-10 minutes))

By Nisha Vora · Rainbow Plant LifePublic

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Beets and fennel are a match made in heaven, and get even better when paired with earthy walnuts and fresh dill. Plus, the slightly sweet citrus dressing is the perfect pairing for peppery, bitter arugula and the earthy flavors from the beets and walnuts.

Prep: 15 min
Cook: 90 min
Total: 105 min
Servings: 4

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Recipe source

This recipe was taken from Roasted Beet Salad with Fennel and Farro · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

3–5 cuparugula (chopped if pieces are quite large)
1 cuppearled or semi-pearled farro
1medium or large fennel bulb ((reserve the fronds))
3medium beets
0.5 cupwalnuts
1large avocado, (sliced thinly or diced)
1 handfulfresh flat-leaf parsley, (finely chopped)
1 small handfulfresh dill, (finely chopped)
3 tbspextra virgin olive oil
3 tbspfresh lemon juice
1 tbspfresh orange juice
1.5 tspDijon mustard ((or whole grain mustard))
0.5 tspground cumin
0.5 tspsweet or hot paprika
0.25 tspcoriander
0.25 tspsea salt, (plus more to taste)
—Freshly cracked black pepper to taste
—Water, (as needed)
—2 Medjool dates, (pitted (if they're not soft; soak in warm water for 5-10 minutes))

Steps

1
Roast the Beets. Skip this step if using pre-cooked beets.1. Preheat the oven to 220°C/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.
2
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.
3
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.
4
Toast the Walnuts: Heat a skillet over medium heat. Add walnuts in a single layer, stir frequently, until browned and fragrant, about 5 minutes.
5
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.
6
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.

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Per portion

Calories: ~93.9 kcal
Protein: ~3.5 g
Fat: ~31.5 g
Carbs: ~8.2 g
Fiber: ~1.2 g
Sodium: ~14.1 mg

4 ingredients still need USDA food links. medium or large fennel bulb ((reserve the fronds)), medium beets, ground cumin, sweet or hot paprika, 2 Medjool dates, (pitted (if they're not soft; soak in warm water for 5-10 minutes)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / ranges.

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