Cranberry Balsamic Farro Salad
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.
Ingredients
- 2 red beets
- 2 tsp Frontier Co-op Salt divided
- 1 cup Bob’s Red Mill Farro rinsed
- 1 can Chickpeas 15 oz. drained and rinsed
- 1/4 cup Avocado oil
- 2 tbsp Sutter Buttes Cranberry Balsamic Vinegar
- 1 tsp Wildly Organic Coconut Syrup
- 1 tsp Simply Organic Rosemary
- 1/4 tsp Frontier Co-op Crushed Red Pepper Flakes
Instructions
- 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.