Farro & Beet Salad with Fennel & Feta
4
Points®
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
1 item(s)
Plain baked firm tofu
4 oz, prepared without fat/grease
Fresh parsley
½ cup(s)
Scallions
3 medium
Cooked beets
8 oz
Feta cheese
6 Tbsp
Lemon
1 item(s), medium
Instructions
1
Combine farro, water, and 1/2 tsp 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 tsp 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 tbsp cheese
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