Farro & Beet Salad

💓 this salad! Farro is a hearty grain that's high in fiber and protein. It's similar to quinoa but a little more tender. It's paired up with avocado, beet and topped with hummus and walnuts.

Serves 3-4

Ingredients

• 6-ounce package baby spinach
• 3/4 cup farro 
• 1 large red beet (or 12-ounce can)
• 1 avocado, pit, peel and slice
• 1 shallot or small red onion, finely chopped
• 2 Tbsp olive oil
• 2 Tbsp vinegar
• Dash of sugar
• 3 Tbsps toasted walnuts, roughly chopped
• 1/4 cup hummus
• Fresh tarragon, if desired

1. Cut beet in quarters and place in medium pan of boiling water; cook for 30 minutes, or until tender. Drain. After slightly cooled, rub skins off and discard; then dice beet into 1" pieces.
2. Place farro in medium pan with salted boiling water water; cook for 17 minutes, or until tender. Drain and return to pot.
3. While beet and farro are cooking, make vinaigrette by combining finely chopped onions, vinegar, and olive oil; season with salt, pepper and dash of sugar and whisk until well combined.
4. Pour vinaigrette over spinach and place dressed spinach on individual plates. Divide farro, beets, avocado among plates. Top with walnuts, hummus; and fresh tarragon, if desired.

~inspired by Blue Apron