Farro Salad with Kale, Fennel, and Beet

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Servings: salad lovers
  1. Cook farro on stovetop or pressure cooker, according to directions. Cool while you prepare the other ingredients.
  2. Place whole beet in a steamer basket or directly in a saucepan with a small amount of water in the bottom. Steam for 20 minutes or when beet is tender to a knife. After the beet has cooled, remove skin and slice into rounds, then matchsticks. Alternatively, peel beet and slice into rounds and steam for 10 minutes until tender, slicing into matchsticks.
  3. Place washed kale leaves in a large bowl. Drizzle oil and sprinkle salt on the kale, then use your hands to massage the kale for 2 minutes, ensuring all of the leaves are massaged with the oil. Drain any liquid from the bowl after massaging the kale.
  4. Prepare vinaigrette according to directions. If desired, add smoked paprika and chopped shallots.
  5. Add beets, fennel, farro to the kale. Drizzle vinaigrette dressing and toss until combined. Let sit 20-30 minutes before serving.
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