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Farro Salad with Beets and Roasted Grapes

The success of this hearty farro salad bowl lies in the interplay of bitter and sweet flavors. Radicchio and endive provide the bitter, and roasted grapes and beets lend the sweet. Never roasted grapes before? It’s easy: Pop them in the oven for 5 to 10 minutes until they get soft. Don’t be surprised to find yourself looking for more roasted grapes recipes and adding the juicy jewels to all sorts of dishes! A thyme-scented balsamic dressing—featuring extra flavor from Dijon mustard and tomato paste—ties everything together. This simple salad takes an hour from start to finish but only requires 30 minutes of active prep time and is perfect for sharing with friends or enjoying throughout the week as a lunch or evening meal.

Tips

Farro: Feel free to substitute semipearled or quick-cooking farro for the pearled farro; just be sure to check package directions, as cooking times vary.

For more inspiration, check out these tasty ideas:

Yield: Makes 14 cups
Time: 60 minutes
  • 1 lb. small to medium yellow or orange beets, peeled and cut into ½-inch wedges
  • 12 oz. red seedless grapes, on the stems
  • 1 teaspoon sea salt
  • 1¼ cups pearled farro (see tip, recipe intro)
  • 1 medium onion, chopped
  • ⅓ cup balsamic vinegar
  • 1 tablespoon no-salt-added tomato paste
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 head radicchio, cored and torn
  • 1 head Belgian endive, trimmed and leaves pulled apart
  • 2 tablespoons pine nuts, toasted (optional)

Instructions

  1. Preheat oven to 425°F. Arrange beets in a single layer in a 3-quart. rectangular baking dish. Add 2 tablespoons water. Cover and roast 35 minutes. Cut grapes into small- to medium-size clusters. Uncover beets; stir and push beets to one side of baking dish. Add grape clusters to other side of dish. Roast, uncovered, 5 to 10 minutes more or until beets are tender and grapes are just softened.
  2. Meanwhile, in a large saucepan bring 2½ cups water and ½ teaspoon of the salt to boiling. Add farro and onion; reduce heat. Cover and simmer 15 minutes or until liquid is absorbed and farro is tender. Drain excess liquid, if necessary. Cool 10 minutes.
  3. For dressing, in a medium bowl whisk together the next five ingredients (through maple syrup) and the remaining ½ teaspoon salt.
  4. Toss radicchio and endive together on a large platter. Top with farro, beets, and grape clusters. Drizzle dressing over top. Sprinkle with pine nuts (if using).

The post Farro Salad with Beets and Roasted Grapes appeared first on Forks Over Knives.

PROČITAJ VIŠE... https://www.forksoverknives.com/recipes/vegan-salads-sides/farro-salad-with-beets-and-roasted-grapes/

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