Cooking with Grains: Beet, blood orange and farro salad

Cooking with Grains: Beet, blood orange and farro salad

Yield: 4-6 servings


For the dressing

1/4 cup green onions, finely chopped

2 teaspoons blood orange rind, grated

1 teaspoon lemon rind, grated

2 tablespoons blood orange juice

1 tablespoon fresh lemon juice

2 teaspoons cilantro, finely chopped

1/4 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon paprika

3 tablespoons extra-virgin olive oil

For the salad

2 cups cooked farro (according to package directions)

1/2 teaspoon salt, divided

1 cup blood orange sections, peeled and chopped(about 4 medium)

1 cup avocado, peeled and diced

2 medium beets, cooked and cut into wedges

Method of Preparation

1. For the dressing: Place the green onions, orange rind, lemon rind, orange juice, lemon juice, cilantro, salt, coriander, cumin, and paprika into a medium bowl. Gradually add the oil, stirring constantly with a whisk. Set aside.

2. For the salad: Combine the cooked farro, a quarter teaspoon of the salt, blood orange sections, and avocado in a large bowl, tossing gently to combine. Add the dressing; toss gently to coat salad. Divide and serve in equal portions, topping individual plates with equal amounts of beets.

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