Roasted Beet and Farro Salad

Name: Roasted Beet and Farro Salad
Total time: 00:30:00
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cups beets, yellow and red, peeled, diced into 1/4 inch pieces; 2 cups Panera&reg; Fuji Apple Vinaigrette; 1/2 cup farro, Italian pearled; 10 oz. baby arugula; 1/2 cup goat cheese; 1 tsp. mint, finely chopped; olive oil; 2 each oranges, peeled and cut into segments; 1/4 cup pistachios, shelled; salt & pepper

Salads, American, Vegetarian

30 minutes
4 servings

Craving salad this winter? Roasted beets and farro cooked in our Fuji Apple Vinaigrette make for a flavorful, hearty salad perfect for chilly days.

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What You'll Need

Ingredients

2 cups beets, yellow and red, peeled, diced into 1/4 inch pieces
2 cups Panera® Fuji Apple Vinaigrette
1/2 cup farro, Italian pearled
10 oz. baby arugula
1/2 cup goat cheese
1 tsp. mint, finely chopped
olive oil
2 each oranges, peeled and cut into segments
1/4 cup pistachios, shelled
salt & pepper

Nutrition (per serving)

Calories	600
Total Fat	33g
Cholesterol	20mg
Sodium	590mg
Total Carb.	66g
Dietary Fiber	11g
Protein	14g

Steps

Preheat oven to 400°F. Place beets on sheet pan in a single layer. Toss with olive oil, salt and pepper. Roast for 20 minutes until tender.
While the beets roast, place 1 cup of water and 1 cup Fuji Apple Vinaigrette into a small saucepan. Bring to a boil, add farro, reduce heat, cover and simmer for 15 minutes until farro is al dente. Remove from heat and drain off any excess liquid. Set aside and allow to cool to room temperature.
To assemble the salad: Place arugula on each serving plate, top with roasted beets, farro, goat cheese, pistachios, orange segments and mint. Drizzle with remaining Fuji Apple Vinaigrette if desired.

Or, Try This

If using a type of farro other than the pearled, follow cooking instructions on the package.
To decrease the cook time of this recipe, roasted beets can often be found in the produce department of the grocery store.