Roasted Beet and Farro Salad

Posted March 2, 2016 in beets, salad, greens, Brussels sprouts, healthy eating, healthy living, lunch, dinner

After eating way too many super bland salads, I finally figured out how to make the perfect salad. 

I've been making salads like this for awhile now, and they are incredibly satisfying and flavorful.

There's a secret formula to making the perfect salad...

Greens + Grain + Roasted Vegetables + Protein

It's super simple, but adding grains and cooked vegetables to a salad adds a lot more flavor and makes a salad way more filling.

You can really mix and match any of your favorite greens, grains, vegetables and proteins. Some ideas....

Grains: brown rice, quinoa, farro, barley

Protein: eggs, organic tofu, hormone-free chicken, black beans, chickpeas

Roasted Vegetables: Brussels sprouts, beets, carrots, sweet potato, broccoli, cauliflower, acorn squash

You could also add nuts, seeds, fruit or dried fruit. 

I don't even add salad dressing because I feel like salads made with this formula are flavorful enough. But you could make a quick salad dressing if you need a little extra flavor.

Roasted Beet and Farro Salad

1 beet, peeled and cut into 1/2-inch pieces

1 cup Brussels sprouts, halved

1/2 cup farro, uncooked

2 cups organic mixed greens

1 cage-free egg

1-2 tbsp. feta cheese

Preheat oven to 375°.

Place beets and Brussels sprouts on a baking sheet covered in parchment paper. Drizzle with olive oil and sprinkle sea salt and black pepper on top. Mix to coat vegetables with olive oil. 

Place in oven and roast for 20 minutes or until vegetables are fork tender.

While veggies are roasting, place farro in a saucepan with 1 cup of water or stock. Bring to a boil. Then reduce to a simmer for 10 minutes, covered. Remove from heat and let sit for 5 minutes. Drain any excess water.

Cook an egg over easy.

Place greens in a bowl or on a plate. Top with farro, roasted beets and Brussels sprouts, feta and egg. 


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