Farro Salad With Beets And Goat Cheese
Farro is an ancient grain, similar in texture to barley, that stars in this hearty and satisfying salad, complete with a tangy-sweet dressing and plenty of seedy crunch.
Ingrédients
- 1/2 cup (125 mL) farro
- 1/4 cup (60 mL) plain yogurt
- 2 tbsp (30 mL) E.D.SMITH TRIPLE FRUITS® Peach Mango Orange Fruit Spread
- 1 tbsp (15 mL) cider vinegar
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) finely chopped chives
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) each toasted sliced almonds and pumpkin seeds
- 1 cup (250 mL) packed baby arugula
- 1/3 cup (75 mL) cooked sliced beets
- 2 tbsp (30 mL) crumbled goat cheese
- 2 tbsp (30 mL) pomegranate seeds
Préparation
- Bring water to boil in saucepan; cook farro according to package directions. Drain and set aside.
- Meanwhile, whisk together yogurt, fruit spread, vinegar, oil, chives, mustard, salt and pepper. Set aside.
- Toss together 1/2 cup (125 mL) cooked farro, almonds, pumpkin seeds and 2 tbsp (30 mL) yogurt dressing. Place arugula on serving plate; top with farro mixture, beets, goat cheese and pomegranate seeds. Drizzle with extra dressing. (Refrigerate leftover farro and remaining dressing for another use.)
- Per 1 recipe: Calories 680, Fat 28g, Saturated Fat 6g, Cholesterol 20mg, Sodium 850mg, Carbohydrate 91g, Fibre 14g, Sugars 28g, Protein 24g
Trucs
-
Substitute any leftover roasted root vegetables on hand for the beets if desired.
