Roasted Beets with Farro

by Joanne on May 29, 2014

Sometimes when we get those annoying cravings for something sweet, instead of turning to refined sugar products that simply serve to satisfy taste buds but do nothing by way of nutrition, opt for a nice beet salad or simply a few chunks of cooked beets tossed to the side of your favorite dish.  The beet is packed with goodness and sweetness. It will trick your brain  (and tongue) into thinking you gave it dessert.  Winking smile

Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants in this root as well as in its top-greens have found to offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti-aging effects. – SOURCE

This recipe was based on a dish found in Bob’s Red Mill “Whole Grains Every Day Cookbook” I served it as a second side dish but it is filling enough to enjoy as a light meal.  I used Farro instead of pearl barley found in the original recipe because I love the flavor and chewiness of the Farro wheat. 

Roasted Beets and farro salad5

Serves 4

Roasted Beets and farro salad2

  • 1/2 cup organic farro wheat
  • 1 1/2 cups water
  • 1 cup balsamic vinegar
  • 1/4 cup Bob’s Red Mill dried cherries
  • 3 cups Spinach Arugula mix 
  • 1 cup crisp green salad mix
  • 1 lb beets
  • 3 oz blue cheese crumbles
  • 1/3 cup extra virgin olive oil
  • sea salt and pepper to taste.

Preheat oven to 425 F. Trim and wash beets.  Wrap in foil. Place on baking sheet and bake for one hour until tender when pierced with a fork.  Allow to cool and peel off the skin.

Bring water to a boil and add farro.  Reduce heat to a simmer, cover and cook for 45 to 55 minutes.  If any liquid remains, drain. Allow to cool for about 10 minutes then toss with the spinach – green mix. Set aside.

In a small saucepan, boil the balsamic vinegar and cherries over medium heat for about 20 minutes. This should reduce the mix to about 1/3. Don’t reduce too much because this is the dressing.  Remove from heat and add the olive oil, salt and pepper.  Separate the cherries from the liquid. Both will be used in the salad.

Slice the beets and place on top of the salad – farro mixture.  Now top with the cherries and drizzle on the dressing or liquid remaining from the balsamic –cherry boil. Top with blue cheese crumbles.  Serve right away.

Roasted Beets and farro salad3

Just perfect!

Roasted Beets and farro salad4

It would be nice to create a salad using yellow and red beets but the yellow beets are so difficult to find around Utica.  Have you created a salad/dish using yellow beets?

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1 Comment

  • At 2014.05.30 03:33, Choc Chip Uru said:

    Sweet but healthy, I reckon you found the perfect compromise 😀

    Cheers
    Choc Chip Uru

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