I love basically everything about this salad. Sweet roasted beets and carrots, nutty farro, and a simple yogurt balsamic dressing that is delish. Personally I love to eat this salad warm, although it is delicious cold as well. And if you don't like beets, you can use any other root vegetable you like. However I highly recommend giving the beets a chance. They are really amazing roasted and add a great earthiness and sweetness to the salad. I had never had one until about three years ago and now I am a total convert and a bit of a beet addict. For easier prep, I recommend making the roasted veggies and farro ahead of time. Then just toss it together with the dressing, spinach, and herbs to serve.
Warm Roasted Beet, Carrot, and Farro Salad
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- 1/4 cup plain nonfat Greek yogurt (dressing)
- 2 tsp balsamic vinegar
- 2 tsp olive oil
- 1 tbsp Dijon mustard (dressing)
- 1 tbsp honey (dressing)
- 1 U shallot, diced (dressing)
- 3 U beets, peeled and chopped
- 3 U carrots, chopped
- Salt and pepper
- 1 cup farro
- 3 cups spinach
- 2 tbsp. basil
- 2 tbsp. parsley
Combine the first six ingredients to create the dressing. Season with salt and pepper.
Preheat the oven to 400°F. Toss the beets and carrots with balsamic vinegar, olive oil, salt, and pepper. Lay flat on a baking sheet sprayed with cooking spray. Roast for 45 minutes or until tender. Shake the tray halfway during cooking.
Meanwhile cook the farro according to package directions.
Once cooked, toss together the farro, roasted beets and carrots, spinach, parsley, and basil. Toss with dressing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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