Farro Salad with Beets and Vinaigrette
Farro Salad with Beets and Vinaigrette A cozy salad that can be served warm or cold. Perfect as a snack, side, or main dish.
PREP TIME 15minutes COOK TIME 20 minutes TOTAL TIME 35 minutes
1 ½ cups farro
2 ¼ cups water
½ teaspoon kosher salt
4-5 medium beets, sliced in 1/4 in half moons
2-3 Tbsp oil (olive, ghee, or butter)
Salt to taste
¼ cup apple cider vinegar
1 teaspoon maple syrup, or honey
1 garlic clove, grated
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
A few handfuls of greens (arugula, spinach, or other)
2-3 oz crumbled goat cheese or blue cheese
Toasted Pepitas (optional - candied nuts are amazing too)
Sliced apples or strawberries
Add the farro, water, and salt to the Instant Pot and stir. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook on high pressure for 7 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Natural release the instant pot for 7 minutes.
While the farro cooks, heat ghee or oil in pan over low or medium low heat. Add a few pinches of salt to the ghee and then add the beets. Add a little bit of water and cover. Stir the beets occasionally and let the beets cook for about 15-20 minutes until soft and with a bit of caramelization.
While the beets are cooking, add all dressing ingredients into a jar and shake.
If the beets finish before the farro, just turn off the heat and cover them. When the farro is done, open the lid and drain off any excess water.
Toss the farro, beets, and greens with 1/2 the dressing in a salad bowl. Taste and add more dressing if desired. Top with cheese, toasted nuts, and fruit.