Spring Greens, Farro, Beet and Citrus Salad

By BClover

Ingredients

• Serves 6
• 1 C. Farro (not during EM Diet)
• 5 C. water
• 1/2 tsp salt
• 1 lb. mixed spring greens
• 3 baby (or small) beets, roasted, 1 quartered and 2 sliced thinly
• 1 C. pea shoots
• 1 C. sunflower sprouts
• 1/4 C. pomegranate arils
• 1 Blood orange, peeled (or supremed) and sliced
• 1 Navel orange , peeled (or supremed) and sliced
• 1/2 C. goat or feta cheese, crumbled
• 1/4 C. white balsamic vinegar
• 1/2 C. extra virgin olive oil
• 1 1/2 tsp. orange blossom water
• Salt and pepper to taste.

Preparation

Step 1

In a large saucepan combine the farro, water and salt, and bring to a boil. Boil 5 minutes, then cover the pot with a lid and turn heat to low. Cook 50-60 minutes until the farro is soft and chewy. Set aside and let farro come to room temperature.

Once cool, combine the farro with greens, beets, pea shoots, sprouts, arils, oranges and cheese on a platter.
In a small jar combine the vinegar, oil, orange blossom water, salt and pepper. Screw the lid onto the jar and shake until the ingredients are combined. Serve alongside salad.