The combination of protein packed farro, earthy beets, tart green apple & fresh herbs make this salad the perfect Spring/Summer side dish.
Farro & Beet Salad with Green Apple
Serves 2-3 as a side dish
What you'll need:
1/2 cup farro
3 tbsp extra virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
Salt & pepper to taste
3 small pre-cooked red beets, cut into bite size cubes
1 green apple, cut into bite size cubes
3 tbsp toasted pine nuts
Handful of chopped fresh herbs (I used a combo of fresh mint & dill but any tender herbs would be great)
Feta or goat cheese, optional
Fill a medium pot with water and bring to a boil. Rinse 1/2 cup farro in a fine mesh strainer until the water runs clear. Once the water is boiling add the farro and cook until el dente. The cook time will vary depending on the variety so have a look at the package for cooking time.
While the farro is cooking, combine 3 tbsp extra virgin olive oil , 1 1/2 tbsp apple cider vinegar , 1 tsp honey , 1 tsp dijon mustard in the bottom of a large bowl. After cutting 3 small beets into bite size pieces add them to the bowl with the dressing, along with 1 green apple cut into bite size pieces, 3 tbsp toasted pine nuts and a handful of chopped fresh herbs.
When the farro is el dente immediately drain the water using a fine mesh strainer. Be sure to give the farro a good few shakes to shake off any excess water. Allow to cool for 5 minutes before adding to bowl with the other salad ingredients. Pour dressing over the salad, crumble in the feta cheese, if using and toss to combine.
Taste, adjust seasoning & serve mounded high onto a serving platter or rimmed plate.