Farro-Orange Salad
| Serves | 4 |
|---|---|
| Ingredients | Cheese, Fruit, Grains, Vegetables |
| Menu Part | Salad |
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.