Cranberry Balsamic Farro Salad
Total Time: 01h 00m
Hands-on Time: 00h 15m
Makes: 4 servings
Elevate your holiday spread with this vibrant, nutritious farro dish featuring roasted beets and hearty chickpeas. Bursting with festive flavor and color, this vegan holiday recipe incorporates aromatic rosemary, a hint of heat from crushed red pepper flakes, and a tangy twist of cranberry balsamic vinegar. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)
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Ingredients
- 2 medium red beets
- 2 teaspoons salt, divided
- 1 cup Bob's Red Mill Farro, rinsed
- 1, 15 oz can chickpeas, drained and rinsed
- 1/4 cup avocado oil
- 2 tablespoons Sutter Buttes Cranberry Balsamic Vinegar
- 1 teaspoon Wildly Organic Coconut Syrup
- 1 teaspoon Simply Organic Rosemary
- 1/4 teaspoon Frontier Co-op Crushed Red Pepper Flakes
Directions
- Place beets in a large saucepan and cover with water. Add 3/4 tsp salt and bring to a boil. Reduce to a simmer, cover, and cook until beets are tender, about 45 minutes. Remove from heat, and rinse beets with cold water. Rub skins off beets, trim ends, and cut into 1/4-inch pieces.
- While the beets cook, bring 2 quarts water and 1 tsp salt to a boil. Add 1 cup farro and reduce heat to a medium low. Simmer until farro is tender, about 30 minutes. Drain excess water and add cooked farro to a serving bowl.
- While the farro and beets cook, whisk together dressing ingredients. Add to farro in serving bowl while still warm; toss to coat.
- Assemble the salad: Add the beets and chickpeas to the farro. Toss to combine. Serve at room temperature or refrigerate and served cold. Can be made 1 day in advance of serving; toss before serving.
