Farro Salad with Beets and Roasted Brussels Sprouts
Ingredients
- 1 cup quick cooking farro
- 1 cup quick cooking farro
- 2 ¼ cups water
- 2 ¼ cups water
- 2 precooked beets cut into 1 inch cubes see above
- 2 cups shredded Brussels sprouts
- coarse salt
- pepper
- pepper
- apple cider chive dressing see instructions and ingredients above
- ⅓ cup crushed pistachios
- chopped chives
Instructions
- Preheat oven to 400 F.
- Combine the farro and water in a medium saucepan and bring to boil.
- Reduce heat and simmer for about 10 min (2-3 min more if you'd prefer a softer grain, as I do, making sure there is still a small amount of water in the pot if cooking longer).
- While farro is cooking make the dressing.
- Toss the Brussels sprouts with some olive oil, salt and pepper and cook until crispy, brown and tender about 8-10 min.
- Once farro is done, cover and let sit for about 3-5 min.
- Drain the farro of any remaining water and place in a serving bowl.
- Add the beets, Brussels sprouts and toss with the dressing and a pinch of salt and pepper.
- Top with pistachios and some more of the chives.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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