Description
A healthy form of dressing.
Ingredients
Scale
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
Instructions
- 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.
- Combine all dressing ingredients and blend using a blender or immersion blender. If whisking, finely chop or grate garlic.
- Bring a sauce pot of salted water to a boil. Add farro and cook according to package directions.
- 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.
- In a large bowl combine farro, beets, greens, and dressing, tossing to combine.