Beet, Farro, And Watercress Salad With Fig Vinaigre

Name: Beet, Farro, And Watercress Salad With Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound golden beets, scrubbed; 6 tablespoons extra-virgin olive oil, divided; 1/2 cup uncooked farro; 1/3 cup red wine vinegar; 1/4 cup finely chopped dried figs; 1 tablespoon chopped fresh thyme; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups very thinly sliced fennel bulb; 1 1/2 cups (1/2-inch) cubed zucchini; 3 ounces watercress; 1/2 cup chopped unsalted roasted almonds

Servings: persons

1 pound golden beets, scrubbed
6 tablespoons extra-virgin olive oil, divided
1/2 cup uncooked farro
1/3 cup red wine vinegar
1/4 cup finely chopped dried figs
1 tablespoon chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups very thinly sliced fennel bulb
1 1/2 cups (1/2-inch) cubed zucchini
3 ounces watercress
1/2 cup chopped unsalted roasted almonds

1
Preheat oven to 400u00b0.
2
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400u00b0 for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
3
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
4
Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.
5
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6
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325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound golden beets, scrubbed, 6 tablespoons extra-virgin olive oil, divided, 1/2 cup uncooked farro, 1/3 cup red wine vinegar, and more.

Yes, Beet, Farro, And Watercress Salad With Fig Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet, Farro, And Watercress Salad With Fig Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions