Cranberry Balsamic Farro Salad
Course: Soup u0026amp; SaladServings
Prep time
15
minutesCooking time
1
hourCalorieskcal
Total time
1
hour15
minutesElevate 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.
Ingredients
red beets
Frontier Co-op Salt divided
Bob’s Red Mill Farro rinsed
Chickpeas 15 oz. drained and rinsed
Avocado oil
Sutter Buttes Cranberry Balsamic Vinegar
Wildly Organic Coconut Syrup
Simply Organic Rosemary
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.
