Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing

Name: Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches beets, trimmed; 1 teaspoons black pepper; 2 Tbsps cider vinegar; 158 milliliters uncooked farro; 2 garlic cloves, crushed; 57 grams 1/2 cup crumbled goat cheese; 2 teaspoons honey; 1 teaspoons kosher salt, divided; 2 Tbsps reduced-fat sour cream; 2 teaspoons poppy seeds; 118 milliliters thinly sliced red onion; 710 milliliters trimmed watercress; 2 Tbsps toasted walnut oil; 710 milliliters water

Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing might be just the side dish you are searching for. This vegetarian recipe serves 4. One serving contains 303 calories, 9g of protein, and 12g of fat. If you have watercress, pepper, farro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

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Oven

Wrap beets in foil.

Ingredients you will need

Beet

Wrap

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Aluminum Foil

Bake at 375 for 1 1/2 hours or until tender. Cool; peel and thinly slice.

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Oven

Place farro and 3 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until farro is tender.

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Farro

Water

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Sauce Pan

Drain and cool. Stir in 1/2 teaspoon salt.

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Salt

Arrange 1 1/2 cups watercress on a serving platter; top with half of farro, 1/4 cup onion, and half of sliced beets. Repeat layers with remaining 1 1/2 cups watercress, remaining farro, remaining 1/4 cup onion, and remaining beets.

Ingredients you will need

Watercress