Day 24 - Oh, there you are. Hey, how was your weekend? We stretched our legs this weekend with a walk-a-bout and ended up at the local market. Just when you think I'm getting fancy, when I say local market, I mean the grocery store because who has time to go to the farmers market for crying out loud? Either way, look at these 3 gorgeous ladies. Hello Beets!
Ok. Yes. I know what you are saying. You hate beets. Go ahead and recoil. Stick your tongue out and cross your arms in disgust. I hear you pouting "I HATE Beets."
Or maybe you are the opposite. You LOVE beets. You dream about them. Every chance you get you order them off the menu. You put them in your smoothie. Frankly, you would marry them if it was legal.
Well, I have good news for both the haters and the lovers. Today's project is to create a Farro & Beet salad that will knock everyone's socks off. In other words, Farro & Away you can't beet this salad! But the project doesn't end at the recipe. Look at the end of this post for more creative juiciness.
Farro & Away The Best Beet Salad - Makes about 6 cups
- 3 medium sized beets diced oven roasted or precooked/store bought beets
- 1-8.8oz bag Farro
- 2 cups chicken stock or water
- 8oz feta cheese
- 2 cups washed baby spinach
- 1/2 cup red onion diced
- 1/4 cup olive oil
- 1 fresh lemon squeezed
- 2 tablespoons apple cider vinegar
- salt to taste
- baking pan
- aluminum foil
Step 1: Skip this step if you bought precooked store beets. Just dice the precooked beets and set aside. For those of you using fresh beets, pre-heat the oven to 400 degrees. Trim the beet tops. Wash throughly. Keep skins on. Place aluminum foil on baking sheet. Place beets on baking sheet. Cover beets with another sheet of aluminum foil. Roast for1 hour and keep roasting in 15 intervals until beets are tender. Remove from oven and let cook. Once cool, remove skins and dice.
Step 2: While the beets are cooking, place farrow in a medium sized pot with chicken broth or water and cook according to the package simmer directions. Let cool to room temp.
Step 3: Crumble feta cheese and place in a large bowl. Add baby spinach, diced red onion, apple cider vinegar and lemon. Combine.
Step 4: Add beets and farro to the feta cheese mixture and combine. Salt to taste.
Now, here is the true project for the day. Pull out your notebook and write down 1 sentence about how much you love or hate this beet salad. Lovers, is creating something you love fun & energizing? Haters, is creating something you hate interesting and surprising?
