Farro with Beets, Greens & Ginger Dressing

Farro is nutty, chewy, and has more fiber than most grains. For all of us looking for an easy, healthy weeknight dinner, a farro with beets salad is a great place to start. Everything in this recipe promotes good digestion and is full of nutrients that ward off chronic disease. Ginger is warming and soothing to the stomach. The roasted beets add sweetness but are also one of the most nutrient-dense foods you can find, a characteristic of foods with the deep colors. Like deep purple beets, dark greens offer high amounts of minerals and vitamins for very few calories. 

Health Benefits of Farro

Farro is a good source of fiber, protein, vitamins (like B vitamins), and minerals (such as magnesium, iron, and zinc). The whole grain nature of farro can contribute to heart health by improving cholesterol profiles and reducing the risk of heart disease. The complex carbohydrates in farro also provide a steady source of energy, making farro with beets and ginger dressing a great fuel-up for active lifestyles.

Farro with Beets, Greens & Ginger Dressing

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• Author: Kristen Palmer

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Description

A healthy form of dressing.

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Ingredients

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For the salad:

• 3 medium beets with greens
• 1 bunch mustard greens
• 3 tbsp olive oil
• 1/2 tsp salt
• Fresh black pepper

For the dressing:

• 2 tablespoon fresh ginger, grated
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 garlic
• 1 tbsp water
• 1 cup farro
• 2 teaspoons sesame oil
• 1 tablespoon minced garlic

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Instructions

1. Heat oven to 425 degrees. Remove greens from beets, scrub beets, and wash greens. Cut dry beet and mustard greens into ribbons and set aside. Peel beets and cut into ½-inch cubes. Toss beets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and fresh pepper. Place on a foil-lined baking sheet. Roast beets for 30 minutes.
2. Combine all dressing ingredients and blend using a blender or immersion blender. If whisking, finely chop or grate garlic.
3. Bring a sauce pot of salted water to a boil. Add farro and cook according to package directions.
4. In a large skillet wilt beet and mustard greens in batches, with 1 tablespoon olive oil and 2 teaspoon sesame oil, minced garlic, and salt.
5. In a large bowl combine farro, beets, greens, and dressing, tossing to combine.

Story by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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