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Farro-Orange Salad
Grain salads are taking off. Combine farro, roasted beets, fresh greens, goat cheese and orange for a unique salad bursting with flavor.
Servings
4
4
Menu Part
- Salad
Main Ingredient
- Cheese
- Fruit
- Grains
- Vegetables
Source: Rex Healthcare, Raleigh, N.C.
Grain salads are taking off. Combine farro, roasted beets, fresh greens, goat cheese and orange for a unique salad bursting with flavor.
Ingredients
16 oz. peeled and diced fresh beets
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tsp. kosher salt
1 tbsp. chopped fresh thyme
1 tbsp. olive oil
1 tsp. black pepper
1 cup cooked, cooled farro
1/2 cup thinly sliced green onions
2 cups chopped baby spinach
4 oz. locally sourced chevre cheese
2 oranges (blood or navel), supremed
Vinaigrette
4 tbsp. red wine vinegar
1 tbsp. sugar
1 tsp. granulated garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
4 tbsp. olive oil
Steps
Combine beets, vinegar, olive oil and seasoning a roasting pan. Roast in a 375°F oven for 20 minutes. Stir. Roast for additional 20 minutes or until beets are al dente. Cool.
Combine cooked and cooled farro, green onion and spinach
Combine grain mixture with roasted beets and roasting liquid. Stir to combine
In a bowl, combine all vinaigrette ingredients. With a whisk, incorporate the olive oil.
Add vinaigrette to the faro/beet mixture.
To Serve: Top with crumbled chevre cheese and orange supremes.
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