BEET, CLEMENTINE & FARRO SALAD
MAKES 2 ENTRÉES OR 4 SIDE SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR ½ cup farro, rinsed 2 small golden beets 2 small red beets ¾ cup Mixed Herb Vinaigrette (see recipe, opposite) 2 clementines or mandarin oranges, peeled and thinly sliced crosswise half pkg (140 g) crumbled goat cheese ¼ cup fresh mint (optional) Cook farro according to package directions. Drain and rinse under cold water; drain again. Set aside.
Meanwhile, in large saucepan of boiling salted water, cook golden beets and red beets until fork-tender, 30 to 40 minutes. Drain; let cool slightly. Trim roots and stems; slip o skins. Slice golden beets and red beets into 12 wedges each.
In large bowl, stir farro with ½ cup of the Mixed Herb Vinaigrette. Gently fold in golden beets, red beets and clementines. Spoon into bowls or arrange on platter; drizzle with remaining Mixed Herb Vinaigrette. Sprinkle with goat cheese and mint (if using).
PER SIDE SERVING about 431 cal, 10 g pro, 27 g total fat (4 g sat. fat), 39 g carb (5 g dietary fibre, 17 g sugar), 8 mg chol, 709 mg sodium, 491 mg potassium. % RDI: 10% calcium, 19% iron, 10% vit A, 45% vit C, 54% folate.