Farro and beet salad with fennel and feta
Plain baked tofu
4 oz, diced
Red wine vinegar
Extra virgin olive oil
Uncooked fennel bulb(s)
1 item(s), small, diced
½ cup(s), chopped flat-leaf
3 medium, thinly sliced
8 oz, packaged, ready cooked, diced
6 tbsp(s), crumbled
1 item(s), cut into wedges (optional)
- Combine farro, water, and 1/2 teaspoon salt in medium saucepan. Bring to boil over high heat. Reduce heat and simmer, covered, until farro is tender, about 1 hour. Drain farro well and transfer to medium bowl. Let cool slightly.
- Meanwhile, to make dressing, whisk together vinegar, oil, remaining 1/2 teaspoon salt, and pepper in large bowl. Add fennel, tofu, parsley, and scallions and toss to mix. Add farro and toss again. Spoon farro mixture onto platter or divide evenly among 6 plates; top evenly with beets and feta. Serve with lemon wedges, if desired.
- Serving size: 1 cup salad and 1 tablespoon cheese