Beets & Farro With Smoky Almonds – a delicious recipe with beets; combination, farro, cider vinegar, honey, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat oven to 425u00b0. Arrange beets in single layer in a 13- x 9- x 2-inch baking dish. Cover dish tightly with foil and roast beets until tender (1 to 1 1/4 hours). Once cool enough to handle, remove skin and cut each into 6 to 8 wedges.
2
2. While beets roast, cover farro with cold water in a bowl and soak 30 minutes; drain, discarding water. Bring farro, 4 cups water, and 1/4 teaspoon salt to a boil in a medium (2- to 3-quart) saucepan; reduce heat and simmer, uncovered, until just tender (15-20 minutes). Drain.
3
3. Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.
4
4. Transfer farro to a large bowl. Stir half of dressing into hot farro; add beets, arugula, almonds, and remaining vinaigrette, and stir gently to combine.
283
kcal
Calories
28
g
Fat
7
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 pounds beets; combination gold and red (6 medium), 1 1/2 cups dried farro, 3 tablespoons cider vinegar, 1 tablespoon honey, and more.
Yes, Beets & Farro With Smoky Almonds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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