This salad though. It’s kind of everything. You know when a recipe comes together so perfectly that it just makes you wanna slow clap? You know. The slow, golf clap when it’s just like, “so. much. yes.”
This is that salad.
I’m kind of obsessed with salads right now. And beets for that matter. Salads and beets. I like my salads with everything in them. Nice and hearty, filling, and full of different flavors and textures. There I go with my textures again. The perfect salad in my opinion has a little something sweet, something salty, something tangy, something soft, something crunchy, and a really simple kick-a** dressing. Homemade of course. I’ve said it before, and I’ll say it again. Homemade dressing is a game changer. It can make or break any salad. Trust me on this!
I decided to go with toasted hazelnuts as one my “crunch” items in this recipe. They’re ridiculously good and I love the nutty flavor. Plus they’re pretty!
In other news, I survived a week without Zach while he was in China! It wasn’t nearly as hard as I thought it would be, (easy to say that now) and here we are a week later back to the normal daily grind. The sad news is, he missed out on eating this salad. The good news is, mama got leftovers. He may need to go to China more often for me to come up with this kind of awesomeness.
- 3 medium red beets
- 1 cup cooked farro (I use Trader Joe’s 10 min farro)
- 1 large seedless orange (sliced)
- 1/2 cucumber (diced)
- 1/3 cup chopped toasted hazelnuts
- 1/4 cup crumbled feta
- 1–2 large handfuls of greens
For the Basil Vinaigrette
- 1 cup basil (tightly packed)
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon roughly chopped shallot
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1) Preheat the oven to 425 degrees. Slice off the beet leaves close to the tip of the beet. Scrub the beets to remove dirt, then wrap them loosely in foil. Place the wrapped beets onto a baking sheet and roast for 50-60 minutes. Check the beets starting at about 20 minutes or so. If they are starting to look dry drizzle a tablespoon of water over the beets before re-wrapping. When a knife slides easily into the center of the beet, it’s done!
- 2) Let the beets cool enough to handle. Using a paper towel, rub the skin away, it should peel off easily. Slice the beets into circles, and then in half to create half moon shapes.
- 3) In a large bowl combine the farro, beets, orange, cucumber, hazelnuts, feta, and greens. Drizzle with basil vinaigrette and serve!
For Basil Vinaigrette
- 1) Add all ingredients into a blender and blend on high for about 1 minute, until smooth. Store in the fridge for up to 3 days.