Farro Salad with Kale, Fennel, and Beet
Servings: salad lovers
Ingredients
4 cups kaleleaves torn into small pieces 1 cup farro,cooked 1 cup fennelsliced thin 1 small beet 1 tsp smoked paprika(optional) 1 tbsp shallotminced (optional) 1/3 cup Red Wine Vinaigrette
Instructions
- Cook farro on stovetop or pressure cooker, according to directions. Cool while you prepare the other ingredients.
- 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.
- 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.
- Prepare vinaigrette according to directions. If desired, add smoked paprika and chopped shallots.
- 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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