Canadian Living - - COOK & EAT | WINTER SALADS -

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.

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