Roasted Beet Salad with Feta & Walnuts
The sweetness of beets and the tartness of feta balance well with the rich taste of toasted walnuts in this highly presentable vegetarian main. It's a meal-in-one, nutritious, and easy to make. Vary the grains, nuts or herbs for a different salad every time.
Beets and oranges make a tasty pairing. Back to Main Dishes.
Serves: 4
Time: 1 hour
Ingredients
5 medium sized beets
1 cup farro, buckwheat, bulgar or other grain
1/4 cup olive oil
3 tablespoons apple cider or white wine vinegar
1 tablespoon dijon mustard or according to your taste
1 tablespoon honey or maple syrup, or to taste
2-4 mint or cilantro leaves, chopped
Arugula, spinach or other green as a base for the salad, if desired
Method
Preheat an oven to 400 degrees. Wrap the beets in aluminum foil and bake for 30-60 minutes, until a fork can pierce the centre. Remove from oven and let cool before removing the skin and slicing. Set the beet rounds aside.
Cook the farro according to package instructions - in boiling salted water, for about 30 minutes, until kernels are soft. Drain and return to heat for a few minutes to dry out. Add salt and pepper to taste. Set aside.
Chop the walnuts and toast on a pan until slightly browned, stirring frequently. Remove from heat immediately and put in a bowl to prevent burning.
Chop the mint and combine with the olive oil, apple cider vinegar, honey and dijon mustard in a bowl. Whisk until emulsified. Add salt and pepper if desired. Adjust the ingredients according to your taste.
Assemble the salad: Place the arugula on the bottom of a plate (if using), followed by the farro, beets, walnuts and the feta. Drizzle the vinaigrette over the salad.
The sweetness of beets and the tartness of feta balance well with the rich taste of toasted walnuts in this highly presentable vegetarian main. It's a meal-in-one, nutritious, and easy to make. Vary the grains, nuts or herbs for a different salad every time.
Beets and oranges make a tasty pairing. Back to Main Dishes.
Serves: 4
Time: 1 hour
Ingredients
5 medium sized beets
1 cup farro, buckwheat, bulgar or other grain
1/4 cup olive oil
3 tablespoons apple cider or white wine vinegar
1 tablespoon dijon mustard or according to your taste
1 tablespoon honey or maple syrup, or to taste
2-4 mint or cilantro leaves, chopped
Arugula, spinach or other green as a base for the salad, if desired
Method
Preheat an oven to 400 degrees. Wrap the beets in aluminum foil and bake for 30-60 minutes, until a fork can pierce the centre. Remove from oven and let cool before removing the skin and slicing. Set the beet rounds aside.
Cook the farro according to package instructions - in boiling salted water, for about 30 minutes, until kernels are soft. Drain and return to heat for a few minutes to dry out. Add salt and pepper to taste. Set aside.
Chop the walnuts and toast on a pan until slightly browned, stirring frequently. Remove from heat immediately and put in a bowl to prevent burning.
Chop the mint and combine with the olive oil, apple cider vinegar, honey and dijon mustard in a bowl. Whisk until emulsified. Add salt and pepper if desired. Adjust the ingredients according to your taste.
Assemble the salad: Place the arugula on the bottom of a plate (if using), followed by the farro, beets, walnuts and the feta. Drizzle the vinaigrette over the salad.