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Photo: Greg DuPree
Active Time:30 minsTotal Time:1 hr 30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2poundssmall beets, trimmed
1 ¼cupswater
½cupsemi-pearled farro
2tablespoonsred-wine vinegar
½mediumshallot, finely chopped
1 ½teaspoonshoney
¾teaspoonDijon mustard
¾teaspoonfresh thyme leaves
¼teaspoonsalt
6tablespoonsextra-virgin olive oil
½cuprinsed no-salt-added canned chickpeas
3tablespoonschopped fresh parsley
3mandarin oranges, segmented
¼cupcrumbled feta cheese
DirectionsPreheat oven to 400°F.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. (Alternatively, use 1 1/2 pounds cooked, peeled beets.) Cut into 1-inch wedges.Meanwhile, combine water and farro in a small saucepan. Bring to a simmer and cook, covered, until the farro is tender and most of the water is absorbed, 25 to 35 minutes. Drain off excess water, if necessary. Spread the farro on a plate and let cool, about 5 minutes.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 feta.To make aheadRefrigerate cooked beets, farro and dressing separately for up to 2 days.Originally appeared: EatingWell Magazine, November 2021
Directions
Preheat oven to 400°F.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. (Alternatively, use 1 1/2 pounds cooked, peeled beets.) Cut into 1-inch wedges.Meanwhile, combine water and farro in a small saucepan. Bring to a simmer and cook, covered, until the farro is tender and most of the water is absorbed, 25 to 35 minutes. Drain off excess water, if necessary. Spread the farro on a plate and let cool, about 5 minutes.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 feta.To make aheadRefrigerate cooked beets, farro and dressing separately for up to 2 days.
Preheat oven to 400°F.
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. (Alternatively, use 1 1/2 pounds cooked, peeled beets.) Cut into 1-inch wedges.
Meanwhile, combine water and farro in a small saucepan. Bring to a simmer and cook, covered, until the farro is tender and most of the water is absorbed, 25 to 35 minutes. Drain off excess water, if necessary. Spread the farro on a plate and let cool, about 5 minutes.
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 feta.
To make ahead
Refrigerate cooked beets, farro and dressing separately for up to 2 days.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)466Calories25gFat54gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
