Farro and beet salad with fennel and feta
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Main-dish grain salads like this one are excellent to have in your cooking arsenal: They’re easy, light, and delicious, and they hold up well for pack-along lunches or picnics. If you’d like, make a double batch of farro and freeze the extra to have on hand for another meal.
Ingredients
Uncooked farro
¾ cup(s)
Plain baked tofu
4 oz, diced
Water
3 cup(s)
Table salt
1 tsp(s)
Red wine vinegar
2 tbsp(s)
Extra virgin olive oil
1 tbsp(s)
Black pepper
¼ tsp(s)
Uncooked fennel bulb
1 item(s), small, diced
Fresh parsley
½ cup(s), chopped flat-leaf
Uncooked scallions
3 medium, thinly sliced
Cooked beets
8 oz, packaged, ready cooked, diced
Feta cheese
6 tbsp(s), crumbled
Lemon
1 wedge(s), cut into wedges (optional)
Instructions
1
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.
2
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.
3
Serving size: 1 cup salad and 1 tablespoon cheese
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