Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing

By blum099

Ingredients

• 2 bunches small beets, trimmed $
• 2/3 cup uncooked farro
• 3 cups water
• 3/4 teaspoon kosher salt, divided
• 3 cups trimmed watercress
• 1/2 cup thinly sliced red onion
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons cider vinegar
• 2 tablespoons toasted walnut oil
• 2 tablespoons reduced-fat sour cream $
• 1 1/2 teaspoons poppy seeds
• 2 teaspoons honey
• 1/2 teaspoon black pepper
• 2 garlic cloves, crushed

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 1/2 hours or until tender. Cool; peel and thinly slice.
3. Place farro and 3 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until farro is tender. Drain and cool. Stir in 1/2 teaspoon salt.
4. Arrange 1 1/2 cups watercress on a serving platter; top with half of farro, 1/4 cup onion, and half of sliced beets. Repeat layers with remaining 1 1/2 cups watercress, remaining farro, remaining 1/4 cup onion, and remaining beets. Sprinkle top with cheese.
5. Combine remaining 1/4 teaspoon salt, vinegar, and remaining ingredients; stir well with a whisk. Drizzle vinegar mixture evenly over salad.
Jeanne Kelley, Cooking Light