Hearty farro, sautéed kale, crisp apple and savoury beet combine to make for one flavourful bite in this clean eating Farro Salad. It would make for a lovely addition to your holiday table!
About those beets -
- As mentioned above, I used pre-cooked beets in this recipe. If you are using raw, they will take longer to prepare.
- As the salad sits, the colour of the beets may bleed into other ingredients, particularly the feta. Not a big deal, though.
- The longer the salad sits, it will absorb more of the vinaigrette. I would toss with the vinaigrette prior to serving.
- Also - those apples. The longer this salad sits, the apple may oxidize. Therefore, if making this farro salad ahead of time and want to do some prep, you can prepare everything aside from the apples and then toss them in (along with the vinaigrette) when serving.
- I didn't use 'pre-cooked' farro here so my cooking time was about 30 minutes or so. If you use 'pre-cooked' farro in this recipe, your cooking time for it will be reduced considerably.
- Though I didn't use them here, walnuts would make a lovely addition in this farro salad.
There are a few ways that you could prepare beets for roasting -
- If using whole, raw beets - Remove green tops from beets. Wash and scrub clean the beets, wrap in foil and bake on 375 F for about 75 minutes or so until tender (the time may vary slightly depending on the size of your beets. Then, peel and proceed with whatever recipe you're using them for. Or
- If using cut up, raw beets - Remove green tops from beets. Wash and scrub clean whole beets, peel, cut into roughly 1-inch slices or chunks, damp excess moisture with paper towel, toss with olive oil, salt and pepper and spices (if using). Bake on a parchment lined sheet pan for about 40-45 minutes (or until tender), turning halfway. OR
- If using pre-cooked beets (as I did in this farro salad) - I used 'Love Beets', which are sold in packages whereas the beets are whole, peeled and pre-cooked. This is not sponsored or anything I just love the convenience and taste of this product. Even though the beets were pre-cooked, for this farro salad, I did toss with olive oil and some s & p and roasted for a bit just to get a little caramelization.