Farro Salad With Roasted Carrots Feta Food

FARRO SALAD WITH ROASTED CARROTS & FETA

Farro salad with roasted carrots & feta image

This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox

Provided by Jennifer Joyce

Time 35m

Number Of Ingredients 13

Ingredients

500g carrot , halved or quartered (baby carrots can stay whole)
2 red onions , quartered
1 tbsp extra-virgin olive oil
200g farro or pearled spelt
100g baby spinach
50g feta cheese (or vegetarian alternative)
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp clear honey
2 garlic cloves , chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
small handful parsley , finely chopped

Steps:

Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.
While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.
When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.

Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

NY TIMES FARRO SALAD WITH BEETS, BEET GREENS AND FETA

NY Times Farro Salad With Beets, Beet Greens and Feta image

Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty feta or goat cheese. The farro will absorb the color from red beets, giving this salad a pinkish tint. Be sure to cook the farro until tender, or else the salad will be chewy.

Provided by Nado2003

Categories Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 beets with greens, beets roasted & stems washed and rinsed in 2 changes of water
1 cup cracked farro, soaked for one hour in water to cover and drained
salt, preferably kosher salt, to taste
2 tablespoons sherry wine vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup walnuts (broken pieces) (optional)
2 ounces feta (more if desired for garnish) or 2 ounces goat cheese, crumbled (more if desired for garnish)
1/4 cup chives or 1/4 cup mint

Steps:

1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Nutrition Facts : Calories 141.4, Fat 15.1, SaturatedFat 3, Cholesterol 6.7, Sodium 92.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 1.2

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