Carefully peel beets while still warm using a paring knife while running under cold water—the skins will slip right off. Serve with seared scallops or stir-fried shrimp and make it a meal.
- Prep time 20 minutes
- Total time 1 hour
- 1/2 cup farro , rinsed
- 2 small golden beets
- 2 small red beets
- 3/4 cups Mixed Herb Vinaigrette (recipe in Method)
- 2 clementines or mandarin oranges , peeled and thinly sliced crosswise
- Half pkg (140 g) crumbled goat cheese
- 1/4 cup fresh mint (optional)
Cook farro according to package directions. Drain and rinse under cold water; drain again. Set aside.
Meanwhile, in large saucepan of boiling salted water, cook golden beets and red beets until fork-tender, 30 to 40 minutes. Drain; let cool slightly. Trim roots and stems; slip off skins. Slice golden beets and red beets into 12 wedges each.
In large bowl, stir farro with 1/2 cup of the Mixed Herb Vinaigrette. Gently fold in golden beets, red beets and clementines. Spoon into bowls or arrange on platter; drizzle with remaining Mixed Herb Vinaigrette. Sprinkle with goat cheese and mint (if using).
Test Kitchen Technique: Using a paring knife and holding under cold running water, carefully peel beets while still warm—the skins will slip right off.
Makes 2 entrées or 4 side servings.
Nutritional facts Per side serving: about
- Fibre 5 g
- Sodium 709 mg
- Sugars 17 g
- Protein 10 g
- Calories 431
- Total fat 10 g
- Potassium 491 mg
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 39 g
- Iron 19
- Folate 54
- Calcium 10
- Vitamin A 10
- Vitamin C 45