Spring Farro Salad
Fresh spring fruits and vegetables and Asian seasonings give this farro salad vibrant color and great taste. Makes 4-5 servings.
Ingredients
- 1 cup uncooked farro
- 3 cups water, you can also use vegetable stock
- 3 small golden beets, peeled and chopped into 1/2-inch cubes (about 2 cups total)
- 1/2 TBS olive oil
- 2 small cluster tomatoes, diced
- 3 radishes, thinly sliced
- 3 large strawberries, sliced
- 2 TBS diced red onions
- 1 scallion, thinly sliced
- 1 1/2 TBS low-sodium soy sauce
- 1/2 TBS sesame oil
- 1/2 TBS granulated onion
- 1 TBS black sesame seeds
Instructions
- Preheat oven to 390ยบ F. Line a baking sheet with parchment paper.
- Place the water in a pot over medium-high heat and bring the water to boil.
- Once the water has boiled, place the farro in the pot. When the water has boiled again, reduce the heat to medium, and let the farro simmer for another 20-22 minutes, or until most of the water has evaporated. Rinse the cooked farro under cold water.
- While the farro is cooking, toss the chopped beets with the olive oil and let it bake for 20-22 minutes, or until the beets are easily pierced with a fork.
- In a large bowl, mix the cooked farro with soy sauce, sesame oil, and granulated garlic. Add in the roasted beets, tomatoes, radishes, strawberries, red onions, and scallions. When everything is well incorporated, sprinkle on the black sesame seeds and stir.
- Serve as a side or a main dish. Store refrigerated.
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