
Farro & Beet Salad with Fennel & Feta
4
Point(s)
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 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. Want more veggies in your salad? Add thinly sliced radishes for a peppery bite and extra crunch.
Ingredients
Uncooked farro
¾ cup(s)
Water
3 cup(s)
Table salt
1 tsp
Red-wine vinegar
2 Tbsp
Extra virgin olive oil
1 Tbsp
Black pepper
¼ tsp
Uncooked fennel bulb(s)
1 item(s), small, diced
Plain baked tofu
4 oz, diced
Fresh parsley
½ cup(s), flat leaf, chopped
Uncooked scallion(s)
3 medium, thinly sliced
Cooked beet(s)
8 oz, vacuum-packed
Feta cheese
6 Tbsp, crumbled
Lemon(s)
1 item(s), cut into wedges (optional)